|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
.Facility shall have employee with managerial control who is food safety certified (2-102.12) No food safety certified manager on site during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Do not store anything in hand sink. (5-205.11) Observed rags and grill brush stored in hand sink. CDI-removed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark refrigerated, potentially hazardous, ready to eat foods held longer than 24 hours. (3-501.17) Observed items held overnight in display case such as deli salads made in house without any date label. CDI-labeled.Discard items held longer than time/temperature combination specified in 3-501.17. (3-501.18) Observed brie packaged by facility with a discard date of day prior. CDI-items discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed chicken salad cooling in glass display case which holds temperature at 45F and may not cool product down quickly enough. Also observed chicken salad cooling tightly wrapped in small two door prep cooler. Cool items uncovered in walk in cooler or freezer to 45F before placing in display case. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wiping cloths in sanitizer. (3-304.14) Observed wet wiping cloths stored on countertops and in hand sink. |