|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager in facility. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 C To avoid recontaminating their hands food employees may use disposable towels when touching surfaces such as manually operated faucets. Observed employee turn faucet off with clean hands recontaminating them . CDI corrected by instruction. -0 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese at 50 degrees overstacked on prep line. CDI discarded overstacked portion. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 teriyaki chicken and diced chicken cooling tightly covered in back reach in . CDI vented to cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice containers on line not labeled. -0 points- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed drink lids store with food contact surface up should be inverted. CDI corrected by instruction. -0 points- |