|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesObserved employees today that did not know the big five foodborne illnesses and could not find a list of them to reference. Employee health handout provided today to correct- recommend posting this policy and reminding employees of its contents during meetings. All employees need to know when not to work with food and the PIC must know when to restrict/exclude ill employees and when to allow those employees safely back to work. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsBare hand contact with RTE foods is prohibited. Observed an employee handling lettuce with their barehands today- corrected through instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks must be available for use at all times. Observed dirty dishes and a mixing bowl stored in front of the back handwash sink today. Moved to in front of the prep sink to correct. Employees must have easy access to handwash sinks to encourage use. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain food at 45-41F or less. Observed diced ham stacked too high in the make table pan today which made it rise to above 45F. Top of product taken to WIC to quickly chill down to correct. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved lasagna, open sausages, cooked chicken, cut ham, and open meatballs not date marked today. Date mark all TCS foods once they have been made or opened. Corrected through instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationObserved a used wiping clothe stored on the pan used to store peeled onions. Store wiping clothes in sanitizer when they are not in-use. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
. 6-501.110 Using Dressing Rooms and LockersProvide an area for storing employee items such as coats and purses that will not contaminate food, food contact surfaces, clean utensils or togo items. Observed employee coats stored on the dry good shelf today in the back and some of them were in contact with togo materials- clothes moved today to correct. |