|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. One with an ANSI accredited food protection certification shall be present during all hours of operation of the facility. Observed no certified PIC. Repeat |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact shall not occur when handling ready to eat foods. Observed employee cutting broccoli using bare hands. CDI hands wash gloves put on. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw shrimp stored over ginger sauce in prep unit. CDI item rearranged. |
|
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 - P. Chlorine sanitizer shall be at 50-200ppm. Observed sanitizer bucket at 0ppm. CDI made sanitizer at proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed soiled metal bowl and knife. CDI item moved to sink for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Foods shall be cooled from 135F to 70F in 2 hours, and 69F-45F or below in 4 hours. Observed rice cooled over night at 50F. CDI item discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF.Foods shall be separated into smaller portions, and cooled uncovered in shallow metal containers. Observed rice in cooler in a deep plastic container. CDI item discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. A thin probe thermometer shall be provided to take temperatures of thin masses. Observed facility with thermometer that was 30F off from actual temperature of bourbon chicken. Verification required. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Food handles shall be stored up and out of food. Observed food handles stored in food in various containers. |