|
1
|
0
|
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. PIC did not have ANSI food safety certification. Points will begin being deducted for this violation 210 days after the permit was issued (August 9, 2016). |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee handling cut cucumber with bare hands. CDI- product discarded, barehand contact educational sheets provided. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the handsink nearest the ice machine without paper towels. CDI- paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple pots/pans stored in front of the hand sink along the cook line making the sink inaccessible. CDI- pots and pans were relocated. |
|
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 Observed sticker residue on plastic containers stored clean and debris accumulation on a deli slicer that had not been used today. CDI- items were set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation in the bottom of an ice scoop holder and debris accumulation on the inside wall of the ice machine behind the shield. |
|
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 multiple foods in a flip top cooler cold holding above 45F (see chart). CDI- Foods placed on temporary TPHC, all foods to be discarded by 2:45PM. Instructed PIC to monitor cooler temperatures and to contact maintenance company for repairs if the cooler is unable to maintain foods below 45F. |
|
31
|
0.50
|
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 Observed two large cambros (5 gallon) with cooked pasta and rice in them. Both food items were above 45F. CDI- foods were transferred to sheet trays for rapid cooling. |