|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at sink behind deli case. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bucket used for cleaning slicer reading 0 ppm. CDI- Sanitizer re-made to proper strength. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling nearly 4 hrs at 48 degrees in walk in cooler in deep and stacked pans that were tightly wrapped. CDI- PIC placed lettuce in vented shallow pans to quickly cool to 45 degrees. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a number of dry goods not labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handles on freezer and prep cooler needing repair or replacing. |