|
1
|
2
|
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.
2-101.11 PIC shall be present during all hours of operation. -PF
Upon entrance to food establishment did not observe a certified food protection manager. Informed PIC that during hours of operation; where food preparation is occurring a certified food protection manager needs to be present. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed lettuce and tomatoes unwashed being stored over mozzarella and lunch meats. CDI PIC rearranged. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed marinara sauce being portioned into single service ramekins and placed in hot holding to warm up. Arrival at food establishment marinara sauce was 51 degrees, PIC informed that was placed in at 9 a.m. Due to the reheating procedures, marinara sauce wouldn't have reheated in time. CDI Marinara sauces emptied and placed in soup kettle to warm up. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Ham (walk in cooler), spinach (flip top), pasta (reach in unit), tomato sauce pasta (reach in unit), lettuce, salads (reach in unit), lunch meat; turkey and ham (flip top units) all without date mark. CDI Items allowed to be back dated. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups not protected at counter and overstacked. Make sure to protect single service cups with some sort of protection to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed soda cooler being used to hold chicken breast. CDI Informed PIC that soda cooler is only designed to hold packaged or intact products such as salad and salad dressing. No points deducted to effort made to remove items; PIC was under the impression just salads. Clarified all potentially hazardous items.REPEAT |