|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 Demonstration Ensure PIC has food safety certification. Observed PIC and only employee onsite did not have food safety certification. |
|
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 Ensure no bare hand contact of ready to eat foods. Observed food employee cutting chcicken bare handed. CDI- hands washed, gloved donned |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed all foods in one refrigerator were at 51 F. Only cut leafy greens were present. CDI- removed to cool properly |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days) Observed blanched fries in cold hold unit from yesterday were not date marked. CDI0 date marked |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment Ensure all refrigerato=ion equipment in operating properly. Observed one refrigerator cold holding at 51 F. Facility may not store TCS foods in this unit until operating properly. |