|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by handout given |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 Parasite DestructionRules require facility provide documentation that fresh salmon has been farm raised and fed a parasite free pellet diet.Observed facility offers fresh recieved salmon for undercooking but has no letters of parasite destruction.VR |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesRules require mechanical arewashing equipment reach 160 F surfce temperature for sanitization.Observed facility machine would not turn strip completely black, but back up thermometer showed 166 F surfce temp.VR to check on technician |
|
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 Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed multiple TCS foods cold held at 47-50 F. CDI- foods over 4 hrs discarded and foods under flash cooled |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked TCS date mark applicable foods mot date marked. CDI- PIC had food employees date mark on the spotFACILITY UNDERSTANDS THAT ALL TCS , DATE MARK APPLICABLE FOODS FOUND OUT OF DATE OR NOT DATE MARKED MUST BE DISCARDED GOING FORWARD |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 When a HACCP Plan is RequiredFacility has ROP equipment and has reduced oxygen packaged raw and cooked TCS foods. REQUIREMENTS OF ROP WERE EXPLAINED TO OWNERSHIP AND STAFF. OWNERSHIP AND STAFF DECIDED TO DECOMMISSION THE ROP EQUIPMENT AND PACKAGE WITHOUT IT GIVEN THAT ROP HAS BEEN USED SOLELY FOR PACKAGING AND IS NOT INTEGRAL TO FOOD QUALITY OR PREFERRED PREPARATION METHOD. FACILITY HAS EMAILED MCHD WITH STATEMENT THAT ROP WQUIPMENT WILL NOT BE USEDAND NO ROP WILL BE FOUND ONSITE UNLESS FROM FOOD SUPPLIER. |