|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified food protection manager onsite today.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Observed hummus in the fridge that was adulterated- discarded by PIC to correct.
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw shell eggs stored over mayonaise.
Eggs discarded.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed multiple dishes and robot coupe that had food debris still on them.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Observed the glass reach in and the bottom of the flip top cooler not holding 45F or less- TCS foods in these coolers were discareded.
VR within 10 days.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
Observed hummus and cooked eggplant that were made 2-3 days prior with no dates.
VR within 10 days.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a cracked robot coupe mixer today- discontinue use and use the one in the market instead.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on mixers, stove, display cases and gaskets today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up on the floor behind ovens and on window sills.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |