|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed employee contact bread with bare hands when putting on plate to serve. CDI by employee washing hands, donning gloves, and replacing bread on plate. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in spray bottle testing 0ppm chlorine. CDI by refill and test 100ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. obsevred build-up inside ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf obsevred food residue build-up on meat slicer paddle. CDI by wash, rine, and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P obsevred tuna salad, salmon patty salad, cheese, liver mush, and tzatziki sauce stored in FaDel reach-in cooler on cook line > 45F. All TCS food items discarded by PIC. Foods were in cooler since yesterday per PIC. PIC will not use cooler until repaired and cooler is capable of keeping foods < 45F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. observed Fadel reach-in cooler on cook line with ambient air temp of 55F. Repair
observed damaged surface on inside of microwave oven. replace microwave. observed walk-in freezer packaged foods covered with frost. Repair |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. obsevred dust build-up on line shelf above steam table hot held food. |