|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager not working today. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife, tongs, and ladle stored as clean with food debris. CDI - All sent to dish area for processing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes overstocked in flip top and holding above 45F. CDI - Out of temp product relocated to walk in cooler for rapid cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed BBQ dated marked 1/15. Staff indicated that BBQ was made on 1/15 then frozen; small batches are removed from freezer as needed. Educated staff on the need for at date mark when the product is made/frozen and a second date when it is removed form the freezer. CDI - Second date added to product. |
|
47
|
0.50
|
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. Clean flour and dust from cooler door gaskets, wire shelving, and equipment surfaces throughout. |