|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverages stored over and on food prep surfaces / areas. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon offered by performance food group and Lowcountry offered cooked to order (seared) on menu but no parasite destruction letters available. Vr. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed container of chicken stock held on improper ice bath at 64 degrees F. CDI, ice added as ingredient and proper use of ice bath discussed with PIC. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed Time used at breading station but no written procedure available. CDI, written procedure completed while on-site. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed blackened salmon menu item offered to consumer cooked to order. Ensure consumer advisory on menu that includes DISCLOSURE and REMINDER statements such as including an asterisk on menu item with footnote and asterisk on bottom of menu indicating "This item is cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." Vr needed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on ground. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water vat of 3 compartment sink at 105 degrees F while employees manually washing pots and pans at 3 compartment sink. CDI, vat refilled to hot water at 110 degrees F.
4-302.14 Sanitizing Solutions, Testing Devices - PF - PIC unable to locate test strips for chlorine sanitizer for low temperature dish machine and chlorine sanitizer at 3 compartment sink. Vr to ensure chlorine test kit provided. |