|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 Demonstration. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Employee drinks must be covered and stored in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. Observed an employee drink sitting next to a cutting board in the kitchen. CDI. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain the ice machine clean. Observed the ice machine with some black build up in the chute. CDI. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooked TCS (time/temperature control for safety) food shall be cooled to 70F within 2 hours and to 45F within a total of 6 hours. Observed cooked salsa at 85F after almost 2 hours. Placed on ice to rapidly cool. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. The facility must use proper methods to cool TCS (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. Observed the facility was cooling in a tightly covered container in the walk-in. CDI- put on ice. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Store wiping cloths in sanitizer. Observed wet wiping cloths on counters and throughout the kitchen. |