|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC does not hold certification. You have 210 days from date of permit issuance to obtain before 2 points are deducted from inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
6-301.14 Post a handwash sign at each handsink. Restrooms do not have handwash signs. Post signs. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 brie, cream cheese and pasta not dated. Directed to date with day opened/prepared. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Sanitizer bottle held cleaner. Discarded and filled a new spray bottle with sanitizer at proper concentration. |
|
31
|
0
|
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 onions cooked today at 52F in top of make unit. Removed and placed in walkin cooler to rapidly chill. Make sure you are chilling to 45F or lower before placing in make unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer available in facility today. Return visit required to ensure thermometer is accessible. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1 dry good container unlabeled. |