|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager Observed no documentation of approved training. An ANSI approved certified food protection manager must be on duty at the facility at all times of operation. -REPEAT |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed staff member to fail to wash hands before putting on gloves. Wash hands before putting on gloves. -CDI Staff member was instructed to wash hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed Kimchi made today to be date marked for discard on May28th. This exceeds the 7 day hold time. Items can only be held for 7 days at 41F or for 4 days at 42F-45F, counting the day the item is made as day one. -CDI C. Elmore directed that it dated properly. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF Observed pre-packaged food items out in the display cooler for self service without the required food labeles. Proper food labels must be provided or the items cannot be set out for self service. -VR |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths left outside of the sanitizer bucket. Always store wiping cloths in a labeled container of proper sanitizer. |