|
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. No one present has proof of food protection manager certification. Facility has 210 days from date permit was issued to comply. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce health policy iformation and has limited knowledge. CDI - Electronic copy sent to PIC to review with staff and post. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink stored on rack above clean drain board of three comp sink; another stored next to raw beef in cold display case. CDI - Both relocated to low shelves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing sign at hand sinks in prep areas or restrooms. CDI - Adhesive sign handouts left with facility to post. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Wrapping machine stored in front of handsink in kitchen area blocking access. CDI - Relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Case of raw beef stored on shelf above cheese in walk in cooler. CDI - Rearranged with correct storage order. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked ribs and cooked pork holding below 135F in hot hold display. CDI - Reheated to 165F+. |
|
21
|
0
|
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 No dates on ready to eat cheeses in cold display. CDI - Explained that these items need to be dated marked with the day they are opened; items back dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 Cooked ribs cooling at room temperature already below 135F. CDI - Ribs moved to walk in freezer for rapid cool down. |