|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 Person-In-Charge shall oversee safe food handling, cold holding and proepr utensils washing Duties. Observed cold hold unit known to be out of temperature and multiple TCS foods out of temperature. Observed food employee runnnign dish machine bit machine not sanitizing because booster heater not turned on. CDI- instruction provided |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Food employees shall wash hands before donning gloves to work with food. Observed food employee donn gloves to handle ready to eat foods without washing hands. CDI- instruction provided |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food shall be Separaed so as to prevent accidental contamination. Observed raw sausage stored above ready to eat foods in refrigerator. CDI- reorganized |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment shall meet minimum Hot Water Sanitization Temperature. Observed dish machine temped at 158 F. CDI- repaired Observed repair tech turn booster heater on and unit temped at 160.5/ |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods shall be cooked to required temperatures to destroy pathogens. Observed undercooked cooked and cooled roast in walk in cooler, listed as on consumer advisory. CDI- PIC discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold Held TCS foods shall be maintained at 45 F or colder. Observed multiple TCS ingredients , not late prep, above 48 F on top of prep unit. VR for cold holding |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display shall Preventing Contamination by Consumers. Observed uncovered tea and water pitchers at counter accessible to public. CDI- removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Equipement shall be maintained in Good Repair and Proper Adjustment. Observed main prep unit not properly cold holding. Repair tech adjusted will recheck VR |