|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one at the time of the
inspection with a food safety certification. REPEAT.- 2 points |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Handwashing Signage - C Hand washing signage was missing in both bathrooms. Paper towels were missing at one of the bathrooms observed. CDI- hand washing sings were given and paper towels were installed. 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Marinara, chicken, ham, sausage and cheese were cold holding at 42-45F. PIC stated that these foods were just loaded on flip top. Stressed the importance of ensuring foods are being placed in cold hold units at or below 41F. CDI-foods were moved to walk in cooler to properly cool. --1.5 points |
|
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. -Pf3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked red peppers in cold hold flip top unit without a date and was said to be in unit since yesterday. Observed cauliflower in same unit with a date that exceeded the 7 day limit. CDI- cauliflower was voluntarily discarded and roasted peppers were labeled. 0 points due to overall good date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed panned raw chicken(stacked on top of each other) cooling inside of cold hold unit prone to a lot of prep activity in between two heating sources. CDI- PIC moved items to walk in cooler for better cooling methods. Long term compliance will require facility to uncover products, un-stack products and cool in sufficient refrigeration or ice bath. -.5 points. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed soiled wiping cloth on waist of employee. Ensure that soiled wiping cloths are laundered. 0 points. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed soiled knives stored in crevasse of cold hold flip top unit. -.5 points. |