|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC needs to be present at all times of operation with food safe certification by 1/1/2014 |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
Employee health policy available does not contain all info required of FDA food code health policy, missing symptoms and info about reporting exposures to food born illnesses. CDI- Gave PIC copy of food code health policy to review with employees. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Keep handwash sinks properly supplied. Observed main kitchen handwash sink with no hand towels. CDI- Towels placed in dispenser. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All food contact surfaces must be washed and sanitized within 4 hrs of first use. Observed chicken breading tubs that PIC explained are cleaned every 4-5 hrs. CDI- Corrected by instruction, PIC will revise cleaning schedule to ensure tubs are cleaned min. 4 hrs after first use. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hot hold foods at 135 min. Observed chicken bites and mashed potatoes hot holding at 129 degrees. Chicken bites disposed of, mashed potatoes reheated to 165 to properly hot hold at 135. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Maintain non food contact surfaces clean. Observed rack above clean dish rack with food build up and dust. Observed hot holding compartment tray racks with old food build up needing cleaning. |