|
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. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food worker entered the kitchen and rinsed gloved hands in the three comp sink. CDI - Directive given to discard gloves and properly wash hands before donning new clean gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs holding at 45F in counter top cooler; staff indicated that these are saved for the next days service. CDI - Discarded. Until cooler can maintain eggs at 41F or below, egg must be held on TPHC and discarded at the end of each breakfast. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Sausage and eggs on buffet for breakfast from 6am - 9am but not written procedure available and not time stamps on products to verify that they have not exceeded 4 hours. CDI - Products discarded as breakfast was over. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Container of sausage cooling in reach in cooler with lid on tight. CDI - Lid removed to allow rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep counters in kitchen. Keep these in sanitizing solution in between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace split gasket on counter top reach in cooler. Points not elevated as rusty cooler shelves have been replaced since last inspection. |