|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC must be a certified food protection manager from an accredited program. Observed PIC has no accredited training. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: A handsink shall be maintained accessible at all times. Observed roll of wrap in meat dept. handsink. CDI- sink made ready for use. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Maintain sanitizer in warewashing equipment at approved levels. Found quat sanitizer in 3-comp sink 100 ppm. CDI- made to preoper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clean equipment and food contact surdfaces by 3-step method, wash, rinse, sanitize. Observed ice used to pack raw chicken being dumped into rinse bay of 3-comp sink while sink was set up for cleaning. CDI- sink broken down and sanitized before use. |
|
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 Holding - P: Maintain potentially hazardous foods at 45 F or below. Found refrigeration of meat cases undergoing repairs / maintenance upon entry. Cases had not been emptied. Various meats 50-60 F in cases. Cases emptied and moved to walk-in cooler for cool down. Verification needed that refrigeration has been restored. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C: Thaw foods by approved means. Observed frozen shrimp thawing at room temperature. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
O.bserved dust buildup on light covers in meat cutting room. |