|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC's servesafe is expired. Re-new certification. No points deducted. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink was recorded at 70F. VR- Will return to check hot water and assure it is at least 100F.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observe no paper towels at handwash sink. CDI- Paper towels were provided. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
[3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored abvoe ready-to-eat cooked onions. Storage order rearaanged.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored below raw chicken . CDI- Storage order rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observe sanitizer in multiple spray bottles that were very low at 0ppm chlorine. CDI- Bottles re-made and tested for proper concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observe sauce that was hot holding at 120F. CDI- Sauce re-heated to 185F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked tortilla with cooked beef inside with no date. PIC stated it was cooked yesterday. CDI- Yesterday's date was attached to product. No points deducted. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe wet stacking of plates and cups. REPEAT. |