|
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. PIC did not have a managers ANSI food safety certification. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible debris on it. CDI- product set aside for recleaning during inspection
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated knives stored at room temperature and the deli slicer are not cleaned at least every 4 hours. CDI by instruction. |
|
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 one pan of tomatoes cold holding in the open air cooler above 45F (see chart). CDI- tomatoes were relocated to the walk in cooler for cooling. |
|
21
|
1.50
|
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 an opened pastrami chub, tuna salad, and chicken salad not datemarked. CDI- products were dated appropriately. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a spray bottle containing water without a label on it. |
|
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 one wiping cloth stored on a counter top while not in use.
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one quat sanitizer bucket at ~50ppm. |