|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Points will be deducted after January 1, 2014 if certification is not obtained. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed employee don gloves without washing hands first. Educated. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
. 3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed top of flip top unit across from grill holding foods at 47-48F. Staff iced. Observed stand up refrigerator holding foods 47-51F. Discarded foods including, chili, meat sauce, stock, ham. Items made today were moved to walkin cooler. Observed flip top unit to the left of the fryer holding feta and gorgonzola cheese at 48-53F. The containers on the side closest to the fryer were only foods out of temperature. Staff rearranged so non-TCS foods were placed next to fryer. Observed clam sauce sitting out at 92F. This sauce contains cooked shallots and cooked garlic. Staff immediately iced. Verification required to check refrigeration units. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Ready to eat TCS (time/temperature control for safety) foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed heavy cream and butter in need of date marking. Observed ricotta/mozz mix, roast beef, butter and deli meats held beyond 7 day time frame. Staff discarded. |