|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC could not provide certificate for food safety course. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee chopping cilantro and using bare hands. CDI by washing hands and wearing gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks without hand towels. CDI by adding hand towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked rice in walk-in cooler. CDI by rearranging storage order of foods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several ready to eat foods in walk-in cooler without date marking. CDI by date marking foods. VR required within 10 days. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bulk bags of flour and corn meal in dry storage room. |