|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site without ANSI accredited food certification. Repeat. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed some employees with some knowledge of the health policy. CDI provided posted policies. |
|
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. Oberved employee wash hands without using soap. CDI employee washed hands. |
|
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 ham, turkey, and cappicola paninis in reach in display case overnight above 45F. CDI items discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pate, sopresetto, buffulo chicken, and german bologne that was held over 7 days. CDI items discarded.
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 spring mix, lettuce, spinach in reach in, cooked mushrooms, roasted garlic, and feta garlic from olive bar, all types of brie, papillon roquefort, german cambozola, st. andre cheese, feta, jalsberg and goat cheese that was dated for over 7 days and no documentation. Repeat. Verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed employee that was unable to demonstrate how to check sushi rice and asked how much liquid to use to check pH meter but records were recorded for the morning. Suggest company provide HAACP and SOPs in language of people who are preparing sushi so they know how to follow procedures approved by State. CDI manager came on site to check sushi rice. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed cooked meatballs in bucket of water thawing. Have running water to agitate particles. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on floor in walk in freezer.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can that was in the process of being opened for service. CDI can discarded and fresh one provided. |