|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.PIC is not certified by an ANSI accredited food protection managers course. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on the vegetable dicer and food debris left on the spatulas inside the spatula holder. |
|
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. -PObserved sliced turkey and sliced tomatoes on the prep cooler at or above 50F. CDI by removing to properly cool down inside the walk in cooler. Discussed ensuring that items prepared in room temperature reach 45F or below prior to placing on the line for service. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PfObserved no stem thermometer available at arrival. CDI by purchasing one prior to departure. Facility must demonstrate accurate temperature may be recorded for items such as lettuce or a thin probe thermometer will need to be provided. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed soda syrup boxes, mayo containers, a pickle bucket and boxes of avacado sauce stored on the floor of the back room, walk in cooler and walk in freezer. Most items were moved onto shelving. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed plastic food containers stacked while wet. |