|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC(person-in-charge) must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods at 45-41F or less. Do not store foods so close to hlights on middle display case. Repairman called for main case. Temp. check by manager this morning was good, so foods were moved to WIF to quickly chill. |
|
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 MarkingKeep TCS foods for only 7 days if they are RTE. ie- deli meats, deli cheeses today. Must provide documentation that meats and cheeses are exempt from this rule. Exemptions are in 9 CFR 317 and 21CFR 133. Corrected by instruction. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean 2 door RI and underneath the wrapping station.Note: HACCP plan quickly reviewed today and records checked for sushi rice. |