|
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. No certified PIC. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change gloves without washing hands. CDI by instructing employee to wash hands before changing gloves. |
|
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 sliced tomatoes stored on top of prep cooler > 45F. TPHC procedure is in place for tomatoes. See item #22.
Observed chicken quesidilla stored in container partially on ice bath > 45F. CDI by discard by PIC. (PIC > 4hrs)
Observed raw hamburger in small prep cooler > 45F. CDI by moving to walk-in cooler for rapid cooling. (PIC < 2hrs). |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 Obserevd sliced tomatoes on TPHC wihout time mark. PIC stated that tomatoes were just sliced. CDI by marking tomatoes with time. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bulk container of salt. Label |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer container with soiled water. |