|
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 during inspection is not a certified food protection manager from ANSI accredited program. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminated hands by turning off faucet with bare hands. CDI - Employee rewashed hands and turned off faucet using paper towel. 0 pts. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above sliced tomatoes and shredded lettuce. CDI - PIC reorganized for proper storage order. 0 pts. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed "Fancy Nancy" chicken salad in flip top holding at 44F. CDI - PIC relocated item to freezer for rapid cooling. Points not taken for cold holding due to state's memo stating food holding between 42-45F should not debited in first inspection in 2019. |
|
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 chicken salad at flip top and cooked chicken in walk in without date marking. PIC stated both items were made the previous day. 0 pts. CDI - PIC was allowed to date mark items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pasta salad cooling stacked in closed metal pans. CDI - PIC unstacked and uncovered pasta salad to cool rapidly. |
|
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 bins storing clean containers and utensils with food debris in bottom. Increase cleaning frequency. |