|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. 0pts - Observed head chef with bandaged hand due to burns. As the person in question is unable to properly wash hands, they should not engage in any activities in which food contact surfaces, food, multi or single use utensils, or kitchen surfaces will be contaminated. Chef is able to work in a supervisory role without contamination, but must not engage in the aforementioned activities. EHS did not observe chef handle food. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1pts- Observed tags without proper date or without a date. Some tags were said to be old by PIC and some only had a number of which day the shellstock was sold without the month. CDI- PIC added the month to the tags and education was provided on how to properly record and retain the shellstock tags. |
|
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 1.5 pts- Observed a food processor stored clean with food debris inside. Also, observed a can opener soiled and in need of cleaning. CDI- PIC moved items to dish pit for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P 1.5 pts- Observed blanched fries and mashed potatoes at 70-80F at 3:45PM. PIC stated they were cooked at 1:30PM, which does not meet cooling parameters. CDI- PIC voluntarily discarded. |
|
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 REPEAT 1pt- Observed macaroni, blanched fries, shepherds pie meat in plastic bus tubes covered at 50F. CDI- PIC was told to move items to freezer or find other means to cool food quickly such as ice baths/wands. PIC voluntarily discarded items. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. 0pts - Observed utensils being stored in sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed food debris build up around prep line coolers and grease build up on cooking equipment. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpster, waste containers is in place. 0pt- Observed drain plug missing at large dumpster. Replace drain plug to prevent pest harborage. |