|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present able to demonstrate proof of CFPM certification. EHS looked up validation of Serv Safe of PIC and observed no valid certification on file. |
|
4
|
0
|
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. Employee observed with in use water bottle on table with food prep occurring. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed ringing out wet wiping cloth in handsink. CDI. Education provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs observed being stored over fresh oranges in walk-in cooler. Raw beef observed over various pastries in walk-in cooler. CDI. Foods rearranged. |
|
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 Chicken and pork tamales observed in hot holding units and in pot on prep surface below 135F (see chart). CDI. Tamales reheated on stove properly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of half and half for beverages observed on counter above 41F (see chart). CDI. Manager reported it had only been on counter for 1 hour and was placed in walk-in cooler. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw beef observed thawing at room temperature on top of equipment in back of kitchen. Thaw under refrigeration or running water below 70F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In-use ingredients for tamales observed being stored and used on sanitizer portion of three compartment sink. Employee made room on prep surfaces and was instructed to use those. Repeat violation. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A stack of wet wiping cloths observed on counters throughout kitchen. Repeat violation. |