|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the handsink nearest the hot holding cabinet in the kitchen without any soap. CDI- soap dispenser refilled.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the 3 compartment sink without any paper towels. CDI- paper towels provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in an open air cooler cold holding above 45F and 2 pans of diced tomatoes being stored at room temperature (see temp. chart). The tomatoes were not actively being worked on. CDI- foods in open air cooler were placed on TPHC and will be discarded within 4 hours from when the initial food temperatures were taken. The diced tomatoes were placed into the walk in cooler for cooling. Instructed PIC to monitor open air cooler temperatures and to call for repairs if necessary. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 dry good bins stored above the hot box without labels on them. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the 3 compartment sink and on the shelving next to the steamer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a ventilation covering above the dry storage goods in the back hallway with debris accumulation on it. Minor improvements made since last inspection. |