|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Must have certified PIC on duty at all times of operation. Observed PIC on duty not certified. Must have certification by 210 days from date permit was issued in order to avoid 2 point deduction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed PIC put raw chicken patty on grill then remove gloves and move to put on clean gloves without washing hands in between. CDI by instruction with employee and PIC; hands washed before putting on clean gloves to work with food. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees leave work station, touch doors and surfaces then come back to work station to begin preparing food (slicing onions and bread etc.). CDI by discussion with employees; employees discarded gloves, washed hands and put on clean gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed all red buckets of quat sanitizer and quat sanitizer in 3 compartment sink less than 50ppm. Observed sanitizer directly from dispenser 50ppm when firsted tested. Bag of concentrate was almost empty. CDI by changing bag of concentrate and refilling all buckets/sink. Observed quat sanitizer 200-400ppm after changing. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Monitor containers of meatballs and sauce to ensure they are being heated to at least 135F/165F with in 2 hours. Observed internal temperature of meatballs at 115F after about 1.5 hours. CDI by stirring and increasing heat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf TCS foods may be maintained for 7 days if holding less than 41F and 4 days if holding 42-45F. Observed tuna salad in front case, one chub of pepperoni in walk in cooler, containers of jalapenos and mushrooms in walk in cooler without dates. CDI by dating. Also observed open meats in front display case without dates. Ensure original dates that meats were opened are carried over to product when stored in display case.
Observed ham, turkey, salami, pepperoni etc. in walk in cooler holding 42-43F but being maintained longer than 4 days. Verification required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on shelf over 3 compartment sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed magnetic knife strip with clean knives stored on dirty side of 3 compartment sink. Relocate strip to clean side of sink. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintain dumpster area clean. Observed bags and trash around dumpster. |