|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not possess a CFPM certificate. No employee possessed a CFPM certificate during inspection. -2 points- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use bare hands to handle ready to eat sauerkraut and ready to eat turkey breast. Employee was not wearing gloves while portioning out ready to eat items taken from flip top cooler. CDI - Foods were reheated above 165F and employee was asked to wash hands. Employee also put on gloves to handle ready to eat foods. -1.5 points- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw shell eggs stored on top of box of cooked and ready to eat sausage patties in walk in cooler. CDI - Sausage patties were moved to nearby shelving and raw shell eggs were stored on nearby riser. -0 points- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 containers of wrapped and portioned pastrami and turkey cooling in walk in cooler. Deli meats were sliced, individually portioned, and wrapped in plastic. Observed containers of sliced tomatoes in walk in cooler covered tightly with plastic wrap. Recommend leaving items unwrapped to allow cold air to flow around and into food product. Cover or wrap items once a holding temperature of 41F or less is achieved. -REPEAT- -1 point- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored over prep sink faucet and on prep table. -0 points- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips that did not accurately measure quat sanitizer concentration at three compartment sink. Sanitizer test strips measured sanitizer concentration to be 0ppm. Sanitizer test strips used by regulator measured quat sanitizer concentration to be 200ppm. Establishment did not have additional sanitizer test strips. A verification is scheduled for May 7th, 2021 to determine compliance. -0.5 points- |