|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC has the certificate for the online food handler course. Need to take the course that has a test given in person and it needs to be the food manager course. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw sausage, raw eggs and other raw items then proceed to touch buns and lettuce multiple times. Stopped employee, explained that gloves need to be changed between tasks. CDI - contaminated items were discarded and gloves were changed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage above ready to eat sausage in the reach in cooler. Observed raw bacon stored above hot dogs and milk in the prep unit. CDI - all raw items were placed in the correct location. |
|
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 - Observed cut tomato, cheese and shell eggs above 45F (see temp chart). CDI - all items were placed in the reach in and the freezer to cool. Suggested TPHC. Explained TPHC to them and facility wants to do TPHC; will email the procedure sheet for them to fill out. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
General comment 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf - Facility has a 2 comp sink. PIC stated they have ordered a new sink but it is another 2 comp sink. Variance paperwork has been supplied to the PIC. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed hot dogs thawing at room temp. CDI - explained proper thawing methods. PIC put hot dogs under cold running water. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of eggs stored on the floor under the butcher block. CDI - explained proper storage and moved eggs to the freezer to cool because they were out of temp. |
|
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 split gaskets on the prep unit and reach in. Replace gaskets.
Observed duct tape on the freezer lid. Remove duct tape. If lid is broken, repair/replace. |