|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have food safety certification. OBSERVSED SERVSAFE CERTIFICATION TO BE EXPIRED. OBTAIN NEW ACTIVE SERVSAFE CERTIFICATION TO AVOID 2PT DEDUCTION. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsGENERAL COMMENTMaintain food contact surfaces clean for next use. OBSERVED ONE CAN OPENER MOUNTED AT PREP TABLE WITH DEBRIS ON BLADE TIP. CDI BY PIC RETURNING CAN OPENER TO 3 COMP SINK FOR WASHING. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsDo not tightly cover PHFs until they have been properly cooled below 45F. OBSERVED CONTAINER OF RAW PORK OR BEEF IN SINGLE DOOR REACH-IN WITH A LID ON AND TEMPERATURE CHECKING AT 57F. CONTAINER WAS JUST PLACED IN REACH-IN UNIT. CDI BY ADJUSTING LID OPEN TO ALLOW AIR TO BETTER CIRCULATE AND COOL FOOD PRODUCT. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodObserved several food starage containers unlabeled in kitchen. LABEL ALL FOOD STORAGE CONTAINERS ACCORDING TO THEIR CONTENTS. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils and equipment prior to tight stacking.OBSERVED SEVERAL UTENSILS & EQUIPMENT STORED ABOVE 3 COMP SINK, TIGHTLY STACKED AND WET. |