|
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 PIC on duty to not be certified as food protection manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed back handsink blocked by three bins of dry goods. CDI- access provided. Observed employee dump unidentiifed liquid into front handsink. |
|
14
|
1.50
|
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 interior of ice machine with significant build-up. Retuirn visit required.
4-501.114 Maintain sanitizer at correct concentrations. -P: Found two bottles of sanitizer with 0 ppm Chlorine. CDI- made to proper concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one batch of rice holding below 135 F. CDI- discarded rice into trash. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 napa unlabled. Cooked shrimp unlabeled. Noodles unlabeled. |
|
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 : Found two containers of cooked shrimp tightly covered in walk-in cooler. Found cooked shrimp from same batch cooling in fliptop cooler. Shrimp had brought surrounding foods up to 47 F. Do not use small coolers to cool hot foods. CDI- moved all foods out of temperature to walk-in cooler. |
|
35
|
1
|
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 working containers of cook cart ingredients to be unlabeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces in kitchen. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
Wash fruits and vegetables prior to use. Observed employee removing onions from bag, peeling, cutting, chopping, withoput washing them. |