|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at kitchen blocked by foldable table. CDI, item removed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef cold holding above 41F on prep counter. PIC states beef was being cut prior to attending customers and beef left out approximately 30 minutes. CDI, beef placed in reach in freezer. Item reached 41F by end of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tomato sauce with date of 01/15/21. EHS explained to PIC that foods shall be discarded after 7 days. CDI, voluntary discard by PIC. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility dehydrating beef in facility without variance/documents from regulatory authority. PIC states beef is dehydrated and sold when sales of fresh beef are low. CDI, PIC stopped process and food discarded. |