|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C. The person in charge today is not certified. Observed certification for a PIC who was not present. They need to be present during all hours of operation or two points will be deducted. CDI. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Employees must wash their hands before donning gloves to handle food. Observed employees go to get gloves after they were instructed they can not handle ready to eat food with their bare hands. No hand washing took place before the donning of gloves. This was discussed with the PIC for corrections. CDI. |
|
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 - P,PF. Bare hand contact with ready to eat food is not permitted. Observed an employee handling sub rolls with his bare hands. CDI - employees donned gloves to handle food. However, at that point all employees put on gloves for all tasks. Gloves are to be used for a specific purpose, such as handling ready to eat food and then discarded. CDI - discussed with the PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Hand sinks must be accessible for hand washing at all times. Observed two hand sinks obstructed from use. One from a cart holding glasses in the back and at the pizza station by a trash can and brooms. CDI- these items were moved. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3•-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock was sold shall be recorded on the tag and tags shall be kept in chronological order. Observed tags were not dated and were jumbled in a bag. CDI. |
|
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 - P. Maintain sanitizer at approved levels. Observed a sanitizer bucket at 0 ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep equipment food contact surfaces clean. Observed the slicer that was not in use with dried food debris on the blade. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Use proper methods of cooling foods such as shallow layers of food in a well vented pan under refrigeration or by using ice. Observed cooked eggplant was sitting out as low as 105F. 3 out of 4 pans were found to be under 135F. Product cooling under 135F must be cooled using an approved method. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Store in use utensils properly such as in food with their handles above the top of the food, on a clean portion of a food preparation area, etc. Observed 2 knives stored in the gaps between two pieces of equipment that is not an approved area for utensils storage or easily cleanable.. Utensils removed. CDI. |