|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed facility without a anyone who has ANSI accredited food certification. Repeat. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees withou full knowledge of health policy. Verification required. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility without parasite destruction letters for salmon that is undercooked in facility. Verification required. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine and can opener soiled with food debris. CDI can opener moved to sink for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed 4 plastic containers of seafood chowder between 52-56F from last night. CDI items discarded. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed boiled eggs at 52F on front buffet for breakfast and facility tried to cool them down for reservice. CDI items discarded. TPHC procedures provided. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 mixed fruit, lettuce, macaroni and chesse, cub an sandwhiches, grilled chicken, tomatoe juice, butter, pesto cream sauce, sliced tomatoes, pulled pork, rice, roast beef, diced chicken, hominiy pico de gallo, garlic aoli, feta raspberry, diced boiled eggs, pasta, and vegetable mix that were not dated. CDI items dated or discarded. Repeat.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed smoked chicken, ranch, butter, beef stock, collards, tomatoe juice, ancho pork, pimento cheese, elbow pasta, marinara sauce, green beans, and grilled chicken held past 7 days. CDI items discarded. Repeat. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility with seafood chowder in deep plastic containers and tightly covered cooling in reach in unit at 52-56F. CDI items discarded. |