|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 Demonstration. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Employees must eat and drink in areas and in a manner to prevent contamination to food. Observed, on a prep table, one uncovered employee drink, one covered drink, and one open container of food which had been half eaten and had a fork sticking out of it. CDI- drinks moved, food discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. The quat sanitizer in the 3 compartment sink was below required levels. CDI - refilled at the correct level. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooked and cooled foods must be cooled from 135-70F within 2 hours down to 45F in 4 additional hours. Observed a large pot of mariniara sauce in the walk-in that was as warm as 54F in the center and 49F on the edges. CDI - PIC 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 Marking. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed 2 containers of cooked and cooled marinara sauce were not dated, even though they were more than 24 hours old. Deli meats were dated with the date they were sliced and frozen according to the PIC but no dates appeared for when they were placed in refrigerators. CDI. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control. Maintain proper record keeping for Time as a Public Health Control procedures. Observed not times had been recorded for the 4 pizzas in the rack for which time was being utilized. CDI. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Store sanitizer buckets with wiping cloths off the floor. |