|
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. Present PIC not food safe certified. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee making pizzas that reached into sandwich/ salad make table with bare hands to handle banana peppers to place on pizza to cook. Peppers at sandwich/ salad make table are for RTE foods and will not be cooked. CDI- Employee corrected, peppers in make table handled by employee moved to pizza fridge only to be used for pizza toppings that will be cooked. Points not doubled at this time as employee in-directly touched peppers with bare hands in make table, peppers touched directly were cooked. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a few boxes of un-washed produce (lettuce) stored above RTE foods such as cheese and dressings. CDI- PIC re-arranged foods to place un-washed produce on separate shelf away from RTE foods. l |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most foods in make table of prep cooler above 45 degrees including shredded cheese at 49 degrees, lettuce at 48 degrees, provolone cheese at 49 degrees, sliced ham at 50 degrees, sliced turkey at 49, sliced salami at 48 degrees, noodles in cooler at 48 degrees. CDI- PIC said items had been placed in cooler less than one hour earlier, moved all foods to walk in cooler and stand up freezer to rapidly chill and replaced them with foods from walk in cooler all observed at 41 degrees. Appears cooler lost temp during active prep time and loading prep cooler with packaged salads. Reminder: starting 1/1/19 TCS cold holding temp required for TCS foods will be 41 degrees. Observed prep cooler air temp recover to 41 degrees by end of inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed shredded mozz. cheese at 50 degrees in sandwich make table that PIC said came from pan of out of temperature pizza cheese being held on TPHC. Need to use separate batch of cheese to prevent 4 hr disposal confusion as this cheese in make table could be kept more than 4 hrs as it is not being timed, and TPHC cheese is required to be disposed of by 4 hrs. CDI- PIC said cheese had been on TPHC for less than 1 hour, chilled cheese in walk in cooler below 41 degrees and will properly cold hold this cheese. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handling employees (grill cook and pizza prep cook) not wearing hats or hair nets. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer bucket reading 0 ppm. CDI- Worker replaced with proper strength sanitizer, observed at 100 ppm. |