|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection ManagerPIC does not have ANSI approved Food Protection Manager Training. This became a 2 point deduction on January 1st 2014. A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM; Repeat |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed staff member to clean a food container improperly, without going through the proper wash, rinse, sanitize process. The staff member then placed the clean item on an open container of raw chicken. -CDI Item was moved back to the utensil sink for proper washing. Observed the ice meachine interior to be soiled with pink fillm. -CDI Item was marked for cleaning with the PIC. |
|
20
|
1.50
|
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 - P Observed chicken that had been left out at room temperature to be at 110F when checked. Items must be kept at safe temperatures. Cold hold items must be 45F or less. Hot hold items must be kept at 135F or more. -CDI Chicken was reheated. Observed shrimp 49F--50F in the prep cooler. -CDI Prep cooler had been open frequently during lunch service. Cooler lid was closed so that items can cool down. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked plastic containers. Observed staff member to be drying a plastic container with a paper towel. Do not wet stack items. Do not towel dry items. They must air dry. |