|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC has 180 days from the permit date to get certified. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed containers of sauce stored under raw pigs in the walk in cooler. Explained to keep sauce away from the raw product. CDI - Pigs were moved away from the sauce. Observed shell eggs stored above garlic in the walk in cooler. CDI - eggs were moved to an appropriate location.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw duck stored above raw pork in the walk in cooler. CDI - pork was moved. |
|
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 - Observed pork stomach in the steam table at 123F. CDI - Pork was placed in the pot to be reheated to at least 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed pig ear salad and pork stomach sauce in the walk in without dates. PIC stated they were made on Sunday. CDI - items were dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 - Facility uses time for their ducks, pork and salads. The times are correctly marked but they do not have the procedures sheet filled out. Must fill out procedures sheet. |
|
42
|
0.50
|
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 metal bowls stacked wet
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the prep sink faucet. Do not store anything behind the faucets. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak on the cold faucet on the 3 comp sink. |