|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco 2-401.11 Eating, Drinking, or Using Tobacco. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Observed partially eaten employee foods stored in container with food for sale to the public.CDI= discarded |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashRules require food employees to wash their hadns prior to work with food or clean utensils.Observed food employee enter and begin working with food without washing his hands. CDI- instruction provided |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed multiple soiled utensils stored as clean. CDI- removed to clean. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed corndogs hot held on roller at 127 F. CDI- voluntarily discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple TCS salads and wraps with cheese and deli meats and tuna salad and cut tomato not date marked. PIC unable to determine what day foods were prepped. CDI- PIC voluntarily discarded |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling PestsRules require facility to control pests. Observed multiple fruit flies throughout kitchen. Facility needs to improve control of pests onsite. |