|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
.A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed no documentation of approved training for the Person In Charge (PIC).; Repeat |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco Observed improperly stored drink set on a food prep table. Do not store personal drinks on food prep surfaces or with the food items. Observed staff members eating it the kitchen. Food can no longer be eaten in the kitchen. -CDI Food and drink were removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved the reach-in cooler to have an air temperature of 56F-57F. Observed cut tomatoes to be at 57F, Scallops at 53F. Observed cut leafy vegetables set out on the top of the cooler to be at 65F. All cold-hold items must be kept at 45F or less. -CDI Items were moved to the walk-in cooler. The unit must be able to cold hold food at 45F or less. Do not use the unit if it cannot hold food at 45F or less. Ice may be used as a temporary measure to augment cold holding and reach proper temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingEnsure that all ready-to-consume refrigeration required items that are kept for more than 24 hours are properly date marked. This includes cooked rice, cut leafy vegetables, and refrigeration required sauces/dressings.Observed cooked chicken from the previous day to not be date marked. -CDI Date marks were added. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodObserved the flour, sugar, and other dry goods food items not properly labled. Label all such food items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
In-use wiping cloths shall be stored in containers of proper sanitizer and the containers of sanitizer shall be kept up off of the floor.3-304.14 Wiping Cloths, Use Limitation |
|
41
|
1
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage Observed knife stored in the space between the food prep table and the reach-in cooler. Do not store utensils in this manner. Observed rice utensils stored in a container of room temperature water. Do not store utensils in this manner. Utensils can be stored in water that is kept at 135F or higher. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and LockersObserved personal medication left sitting out on a table next to a piece of equipment. Do not store personal items in this manner. |