|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF PIC onsite was not a certified manager. - 2 points. |
|
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 Observed coffee pot stored in basin of hand sink. CDI- education was given and coffee pot was moved to sink for washing .0 points. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed cabbage heads in direct contact with the floor in back storage area, observed employee using gloves to touch phone and then continue to food prep without glove changing or hand washing following, Observed that same phone being placed on cutting board during prep also observed several foods stored uncovered in refrigeration and in dry storage. CDI- education was given, gloves were changed, hands were washed and foods were covered. - 3 points. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cabbage container that was said to of been cooling since last night at 64F. CDI- cabbage was voluntarily discarded. 0 points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 no dates on cooked pork and cheese dish, beans, salsa and other TCS foods in cold hold unit and tall 3 door refrigerator. CDI-REPEAT - Foods without dates wee back dated and other foods were discarded. - 3 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed large container of lettuce cooling with lid on inside of cold hold unit in dense amount. CDI- food item was discarded. -.5 points. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General Cleaning inside of reach in 2 door unit. exterior of cooking equipment, etc. -.5 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed food employees cooking with lights off under the hood. Ensure that all prep areas are at least 50ftcd. 0 points.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverages stored over prep surfaces. Ensure that these items are stored in employee personal areas. 0 points.
No signature due to covi19. Inspection reviwed with Mr. Diaz(owner) |