|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C The PIC does not have approved food safety training. This is required and is now a possible 2 point deduction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302. .11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed improperly stored raw chicken over lower cook temperature items. -CDI raw items were moved to proper storage. Always store raw meats according to the proper cook temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked chicken product dated on 12/24/13 to still be present on 1/2/14. This item was discarded. Always properly date mark and discard items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Observed cut leafy vegetables, cut tomatos, pasta salad, and potato salad to be on the serving live above 45F. This is not a proper cooling method. Cool the items to 45F or less and then cold hold them at the serving line at 45F. -CDI The items were placed in a cooler. -CDI |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed unlabeled bin of salt. Labels all such foods in storage. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed open dry goods foods (sugar, pasta, panko) to exposed. Store open dry goods foods in containers with lids or in bags with resealable closures. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth to be set on a table at the time of arrival. Keep all in-use wiping cloths in containers of proper santiizer and keep the containers of sanitizer up off of the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed an ice scoop with handle covered by ice in the ice machine. Observed a scoop with no handle in the salt. Always use utensils with handles to dispense food and also keep the handles up out of the food. |