|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties 2-103.11 Person in Charge. The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf (G) EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the Observed MOD identified himself as the PIC despite not having food safety training.PIC failed to demonstrate knowledge of how various TCS foods are protected, proper cooling, Food Code Rules and dish machine operational requirements.CDI- through instruction; PIC informed of his responsibilities |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed pink slime mold on inside baffle of ice machine. VR - for cleaning |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 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 multiple undated opened, sliced deli meat chubs and cooked sausages 5 days past discard date. CDI- discardedObserved opened spinach and cut tomatoes not date marked. CDI- date marked |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper written procedures are followed and available to Inspector. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. Observed PIC did not know breakfast buffet foods were being protected by TPHC and unable to produce written TPHC documentation.CDI- corrected through instruction |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods3-501.14 Ensure all non-cooked time/temperature control for safety (TCS) foods are cooled within 4 hours to less than 45F.Observed cut melons cooling in walk in cooler at 55 F in covered plastic container. CDI- uncovered; instruction provided |