|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC (person in charge) must be a certified food protection manager. Observed no certified PIC onsite during inspection. Points will be deducted after 1/1/14. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoProperly store all employee drinks to prevent contamination of food or utensils. Observed an employee plate of food stored on the flip top cooler and a plate of employee food on the shelf above the flip top cooler used to store clean plates. Both were discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly segregate foods according to final cook temperature. Observed a pan of raw chicken partially on top of a pan of cooked pork inside the reach in freezer (moved). |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer during operating hours. Observed no sanitizer prepared at arrival. Sanitizer was prepared. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingProperly store all cold items at 45F and below (41F and below after 1/1/19). Observed shredded, ready to eat cabbage and cole slaw stored on the flip top cooler at 49F. Products were placed onto ice to allow for proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsFood packaged in a food establishment for customer self service shall be properly labeled in accordance with law. Observed cakes packaged in clam shells in a self service counter top cooler. Explained that these must be labeled or placed behind the counter for wait staff to hand to customers. If items are labeled, they should be labeled with the following: common name of the food, list of ingredients in descending order, weight, name of the place of business or manufacturer with address and names of any of the major food allergens if present (milk, egg, fish, tree nuts, wheat, peanuts and soybean or any derivatives of these items). Explained also that display cakes may be stored in the unit as long as they are marked for display only. These items were moved completely behind the counter. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective ShieldingProvide light shields and end caps for the dry food storage room. |