|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty today has not obtained food protection manager certification. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over ready to eat food in cold hold drawers. Observed raw pork belly over ready to eat foods in reach in cooler. CDI - All items reorganized to correct storage order. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bang bang sauce holding at 44F in front drink cooler. CDI - Cups holding above 41F discarded.
Observed black bean burgers holding 44F in cold drawer. PIC stated they have been held in unit overnight. CDI - Product discarded. REPEAT. *Points de-escalated due to major improvement of overall cold holding* |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach bottle without label on front counter. Observed one bottle of purple chemical without label. CDI - PIC labeled bottles. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched fries cooling at room temperature on dining room tables. CDI - All containers moved to reach in cooler to cool properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C Observed French fries being cooled on dining room tables, outside of permitted space. Fries were moved to reach in cooler to finish cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all shelving above 3 comp sink in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile throughout kitchen area. Repair/replace as necessary. |