|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 Demonstration Facility shall have PIC with food safety certification at all times facility is preparing food. Observed PIC had no food safety certification. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco Employee food and beverages shall not be stored on food prep surfaces. Observed employee food on prep table. CDI- removed; instruction provided |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Equipment reponsible for Sanitization shall ensure the proper concentration ofsanitizer is applied during use. Observed dish machine sanitizer at 0 ppm Chlorine after 3 cycles. CDI- continued to prime and machine now sanitizing a 200 ppm Chlorine |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling 14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed beef at 87 F after 3 hours and 10 minutes. CDI- discarded |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods Ensure proper and effective cooling methods are used to cool all TCS foods. Observed cooked beans cooling in high volume plastic containers under prep counter. CDI- instruction provided;alternative cooling recommended |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation Wiping cloths stored on food preparation surfaces must be kept clean to sight. |