|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification. |
|
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 RTE tortillas with bare hands. CDI- Employee voluntarily discarded the items. EHS instructed the employee to wash hands and don gloves before handling RTE foods with hands or use utensils. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink. CDI- PIC provided paper towels. |
|
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 red salsa, green salsa, cut tomatoes, cut lettuce, RTE beef tongue, rice, beans and motza cheese all without dates. PIC stated items were made yesterday. CDI- PIC was able to properly date the items. |
|
26
|
1
|
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 sanitizer bucket with in use wiping cloths not labeled. CDI- PIC labeled the bucket. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-REPEAT- Observed in use oil squeeze bottles and metal shakers without proper labeling. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed all equipment and shelving in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. |