|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties PIC shall ensure safe food handling and monitor food employee health. Observed PIC unsure of food composition, not monitoring food employee hand washing and lacking in employee health knowledge andresponsibilities reagarding employee present with wound to hand/forearm. CDI- instruction provided |
|
3
|
0
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict PIC shall ensure food employees are not handling foods with open r pustular wounds.Observed food employee with wrist wound taped up with painters tape. CDI- PIC observed wound, not pustular. Wound dressed and waterproofed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash Food employees shall wash hands after soiling and before handling clean utensils and food. Observed employee return from taking out garbage and removed food from oven before washing hands. Observed dish washing employee not washing hands between soiled and clean utensils. CDI- instruction provided; PIC addressed; hand washed |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance Hnad sinks shall provide a minimum of 100 F at all times. Observed two kitchen hand sinks fail to hit 100 F. Recalibrate/repair |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Hot held TCS foods shall be maintained at a minimum of 135 F at all times. Observed real butter near stove held at 88 F.CDI- discarded;TPHC template given. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Cold held TCS foods shall be maintined at 45 F or less at all times. Observed individually pakaged butter in cold hold unit at 67 F.PIC stated they are put out on table where they are held out of temperature then removed. CDI- PIC removed - TPHC template given |
|
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 TCS foods shall be discarded when past last acceptable date by the following parameters (41F=7 days/42-45F=4days).Observed smoked salmon and cooked shrimp not date marked, chicken pot pie and sausage not discarded 8 days after prep date. CDI- PIC voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination Facility shall follow labeling requirements regarding thawing or ROP fish. CDI- instruction provided |