|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed PIC not certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.14 When to Wash: Employees must wash hands before putting on gloved to handle food. Observed employee not wash hands before putting on gloves to work with sliced tomatoes. CDI- direction to wash and discussion. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands: Employees shall not contact ready-to-eat food with bare hands. Observed employee slicing tomatoes at slicer with bare hands. CDI- PIC discarded sliced tomatoes. Whole tomatoes washed before resuming slicing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: Maintain water temperatures of mechanical warewashing equipment according to data plate instructions. Observed low temp dish machine reaching 110 F maximum during test run. Water all all sinks 110 F. Hot water heater adjusted to 140 F while on site and water reached required 120 F by dish machine thermometer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: PIC states foods requiring date marking are held maximum of seven days. Through discussion found facility is not counting day of preparation as DAY ONE. CDI- discussion. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation: Wiping cloths shall be held between uses in an approved sanitizer. Observed wet cloths on surfaces of facility. |