|
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. Observed no certified food protection manager present. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General COmment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed only day dots with day of the week for date marking system. Observed SOP on chart posted states that facility should put actual date on day dots stickers as well. PIC was able to fully explain date marking process however. CDI: Work on following SOP and adding actual dates on products. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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. Observed romaine and pico that had just been prepared and placed inside top of pizza prep cooler. These items are all held on TPHC. PIC explained to me that these items were placed directly into unit after preparing. CDI: explained to PIC that all items must be cooled back down to 41F/below before time starts to use TPHC. All items moved back to the walk-in cooler to properly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed yeast, oil, and powdered sugar not labeled in facility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths laying on counter tops. Points not escalated due to nature of violation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza prep station cooler. Observed 2 cracked food containers on back dish shelf. |