|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General Comment- 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment- 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed written procedure thatPIC was able to find but no signatures or knowledge of Employee health policy. PIC will go over with employees and obtain signatures to be maintained in employee file. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back hand sink. Replaced by PIC. |
|
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 Observed numerous foods in reach in prep cooler at 47-51F degrees. PIC stated that he had opened lid of unit to clean for approx 45 min. Internal temperature of cooler reading 44F degrees. Ensure unit is maintained closed and temperatures are monitored closely. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed condiment scoops used as handles in cheese, pickles, and other products in reach in cooler. Ensure scoops with handles are utnilzed to avoid hand contamination of product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic food pans on clean drain board and stored on clean storage racks above clean drainboard. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty dough tubs stacked near back door on the floor- pick up is 2X week. Ensure these tubs are stored on dolly's off of the floor to facilitate cleaning and avoid pests. |