|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Serving spoon stored in hand sink. CDI - Relocated spoon to dirty drain board. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking on any food items prepared on previous days. CDI - Discussed proper date marking with PIC and allowed facility to back date foods in reach in cooler. Items held at 41F or lower can be hled for 7 days counting the day opened or prepared; items hled between 41F and 45F may be hled for 4 days counting the day opened or prepared. VR - Will return with in 10 days to verify correction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Tomatoes cut today and placed in flip top to cool. CDI - Tomatoes relocated to reach in cooler to bring down to 45F before returning to flip top. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw pork washed in prep sink and placed in large stock pots on floor. Pots relocated off floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on dirty side of sink, not in sanitizing solution. Keep these in sanitizer or place in laundry once wet. |