|
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. Observed no CFPM on site. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Spoke to PIC about how often they clean their equipment and utensils that come into contact with potentially hazardous foods (cutting boards, slicer, knives, tongs etc). PIC stated they clean the equipment and utensils every shift or at the end of the day. Asked PIC how long is shift in increments of time. PIC stated the first shift is from 10:30-4:00. Items are being cleaned every 5 1/2 hours. CDI- spoke to PIC about cleaning frequency. Items taken back to 3 comp sink to be washed.
4-603.16 A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT. Asked PIC how he washes the slicer. PIC stated he spays the sanitizer and wipes the machine. Food contact surfaces are only being cleaned with sanitizer. CDI- Reviewed CIP cleaning procedures with PIC for next cleaning. PIC washed, rinsed and sanitized slicer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 tomatoes and deli meats on the line without dates. CDI- Dates placed on items. |