|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CFPM on site during inspection. CDI - PIC with CFPM arrived half way through inspection. - 2 - |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on equipment and on prep surfaces throughout facility. PIC noted they have a designated place for drinks. Discussed use of wall-drink shelf if current drink station is not working well. CDI - Drinks moved. - 0 - |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee grab bread for sandwich with bare hands. CDI - Bread discarded. Discussed use of gloves when handling ready-to-eat food items. - 1.5 - |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce holding at 122F. CDI - PIC reheated items to at least 165F before being placed back into hot holding. - 0 - |
|
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 garlic butter spread labeled “keep refrigerated” stored at room temperature. CDI - Item has not been on counter very long, and was moved to walk in cooler to rapidly cool. Discussed use of ice bath or TPHC with PIC if the intention is to keep the item on the counter. - 0 - |
|
21
|
1.50
|
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 sliced turkey and ham in prep top without dates marked. Observed sliced turkey in freezer without dates marked. Items were sliced last night. All items dated with proper dates. - 1.5 - |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salad cooling tightly covered in plastic clam shell containers. Observed mozzarella cheese cooling tightly covered and stacked in walk in cooler. CDI - All items uncovered. Discussed use of different cooling methods with PIC. - REPEAT - 1 - |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area. CDI - Items spread out to allow air drying. - REPEAT - 0.5 - |