|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF No certified PIC was onsite during food prep. - 2 point. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch
crust of pizza with bare hands while cutting and placing in box for take-out. Educated employee on proper food handling with RTE
foods and pizza was discarded voluntarily. - 3 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mozzarella cheese in flip top unit and containers of sausage
were cold holding >41F. CDI- Out of temp sausages were discarded and others that were just prepped holding at 42F were placed
in walk in cooler to cool. -1.5 points. Recommended to PIC to ensure that foods are being cooled properly prior to being placed
inside of the cold hold unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed used
bottle of water stored over prep surfaces and prep utensils. -.5 points.
General Comment: No signature due to Covid-19. Inspection was conducted with Tracy. |