|
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. No personnel in store able to produce certification as a Food Service manager. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P : Observed sushi chef wash hands with no soap in a prep sink. When directed to go to one of two available handsinks, he went to 3-compartment sink to wash. CDI- discussion with employee, deli manager, and store manager about training of sushi chef in proper handwashing. |
|
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 : Found 2 tubs of pulled chicken cooled overnight at 52 F during inspection. Deli manager stated chicken was covered overnight, which is not store policy. CDI- both tubs voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found wings in hot box below 135 F. Hot box was reading 130 F at time of inspection. Call made for maintenance. CDI- wings discarded voluntarily by deli manager. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P:Found deli chicken, ham, and corned beef dated 11/22. All voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed bottle of Windex unlabeled. CDI- bottle labeled. |
|
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 bucket of sanitizer at sushi station measure 0 ppm quat. |