|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee washing equipment at the 3-compartment sink and then begin to put on gloves to handle food without hand washing in between. CDI-Stopped and instructed to wash hands. Improvement was noted after explaining that hand washing was needed. REPEAT.
*Improvement noted on handwashing, points kepts the same today. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the carnitas, the fried rice and the chicken with sauce hot holding below 135 on the serve line. CDI-All items were moved and reheated on the stove. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed steak and chicken on the counter cooling below 135F. The manager explained that the steak was being used to make a soup. CDI-The steak was placed back onto the stove and the chicken was put into an ice bath. REPEAT.
*Do not store product on the counter below 135F when cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the scoop handle to the rice stored in the food. CDI-The handle was moved out of the product. REPEAT.
*Points kept the same today, only scoop handle stored in the food product. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the tall reach in cooler. Have cleaned. |