|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility must have PIC who is food safety certified. No food safety certified manager on site during inspection. Points will be deducted beginning January 1, 2014. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark TCS, refrigerated, ready to eat foods with no more than 7 day hold time. Observed deli meats in case open and without date mark. CDI-dates put on items. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Variance needed for acidifying sushi rice. PIC states that application has been sent to state and awaiting approval. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
Variance needed for acidifying sushi rice. PIC states application has been submitted to state and is awaiting approval |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Properly thaw foods. Observed TCS foods thawing on prep counter at room temperature. Items put into refrigeration. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store cloths used for wiping food contact surfaces in sanitizer. Observed soiled damp cloth stored on cutting board in prep room. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Properly store utensils in clean, dry place. Observed clean utensils stored in bucket with standing soiled water. |