|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: The person-in-charge shall be a cerified food protection manager (PIC) from an accredited program. Observed PIC with no accredited training. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed food residue attached to multiple utensils on clean rack. CDI- items cleared from rack and returned to cleaning process. |
|
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: TCS foods shall be held cold at 45 F or below. Observed cut greens at sushi station and sandwich make line above 45 F. Found chicken items in foor case above 45 F in fron portions of case. Found sandwiches packed previous day on display unit above 45 F. CDI- PIC voluntarily discarded all items out of temperature. Refer to temperature chart for temperatures. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of deli meats that have exceeded the maximum holding time. Found one small portion of turkey dated July 29. CDI- discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Do not use holding units to cool down foods. Found chick pea salad 66 F, tomato salad 54 F, watermelon salad 54 F in case. Items had not been placed in chiller prior to transfer to case. CDI- moved to chiller for quick cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow utensils to air dry before stacking. Found stacks of containers wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Observed one door gasket in refrigeration unit of pizza station splitting. Observed display floor units not holding foods in temperature. Adjust equipment, service, or display food so they stay in reqired temperatures. |