|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions will begin January 1, 2014.2 |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
.2-201.11 Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
.3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Cut leafy greens (salad) in reach-in at 56F. Thermometer on reach-in showing temperature above 55F. Items were placed in walk-in. CDI |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 TCS RTE foods shall be discarded no later than the 4th day after preparation when storage temperatures are between 41 and 45F. Observed TCS RTE foods being kept more than 24 hours in the walk-in cooler consistently maintaining food between 41 and 45F with no date marking. CDI- Foods marked by manager. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include disclosure and reminder. Verification in 10 days to ensure compliance. Handout and instructions given. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Facility is using a specialized food process that has not been approved by the regulatory authority. Facility serveing sushi rice without a variance. Discussed options with PIC regarding applying for a variance and using Time as a public health control for the sushi rice. PIC stated time log will be kept and sushi rice discarded every four hours. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Obtain a variance for the state committee for any specialized processes. See item #27 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Ensure scoops with handles are used for dry goods and are stored with handle out of product. Bowl used to dispense rice. CDI- bowl was removed. |