|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC and employees were unfamiliar with the employee health policy and were unable to locate one. CDI- health policy provided today. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
•6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in the employee/customer bathrooms.
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at 60F in employee/customer bathrooms. VR required in 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal container stored clean with visible food debris on it. CDI- container was set aside for recleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top pizza preparation cooler that were above 45F (see chart). CDI- foods were discarded and a maintenance request was submitted. |
|
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 Observed no written procedures for foods that are being held below 135F such as strombolis and pizzas and are discarded after 2 hours. CDI- time template was provided today. |
|
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 rusted shelving in the walk in cooler.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are exposed to splash spillage, or other food soiling shall be constructed of a corrosion resistant, nonabsorbent, smooth material. Observed bungee cords being used above the 3 compartment sink to hold up shelving. The cords were visible soiled. |
|
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. Observed soiled shelving in the walk in cooler and above the 3 compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty ventilation above the pizza preparation flip top cooler. |