|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. No one present with this certification today. Points will not be deducted until Jan. 2014. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by FCT. Observed ground beef stored over pork and beef steaks today. Ground beef must be cooked to 155F or more and pork and steak have a lower final cook temperature. Store ground beef below steaks and pork: and above chicken. Ground beef moved today. |
|
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 MarkingObserved an open pack of wild rice that is a RTE product. This food was not date marked today and was discarded by PIC. Date mark any RTE food that is held for >24 hours after opening. Date marking sheet provided today. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed 2 knife holders that were soiled today and knives had contact with the soiled sections. Keep these clean to sight and touch. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact SurfacesClean the wrapping station, underside of cutting boards, and the cutting board metal base- all had dried meat on them today.Clean the WIC floor. |