|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee donning gloves without washing hands. CDI- Employee washed hands. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 employee using TPHC for chicken nuggets, wings and eggs. Employee had time stamps for all items and food was held outside of refridgeration. Spoke to employee about proper use of TPHC and documentation that accompanies time stamps. Will send TPHC form to facility. -VR |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing on the side of the 3 comp sink. Had discussion with employee about approved thawing methods. CDI- Shrimp moved to walk in cooler to thaw. |
|
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 bin of corn starch without label. |
|
37
|
0
|
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 battered chicken in large container stored on the floor. Raw chicken was prepped recently. CDI- Chicken was moved to the walk in cooler. Observed thawing shrimp stored on the side of the 3 comp sink where soiled dishes were stored. Shrimp still had intact packaging. CDI- Shrimp moved to the walk in cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Warewashing Sinks, Use Limitation - C Observed dishes in the first compartment of the of the 3 comp sink, raw chicken remnants in the second compartment and cooling noodles in the third compartment. Spoke to employee about 3 comp sink use limitations. Reviewed washing procedures for 3 comp sink. Wash, rinse and sanitize 3 comp sink in between uses. CDI- Items removed from the 3 comp sink. Sink was then washed, rinsed and sanitized. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee food items stored with customer items in the dry storage area. CDI- Food items moved. |