|
1
|
0
|
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.
Observed an expired servesafe certificate from the manager. The certification expired in May of 2020. Since COVID-19, no certified food protection manager classes have been available. Points not taken due to this issue. |
|
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 employee not wearing gloves while making a sandwich. CDI-The employee stopped, discarded the sandwich, washed hands and donned clean gloves. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF
Observed food items that were above 41F in the reach in coolers. It was found that the product was delivered this morning from their commissary. Did not receive an actual delivery temperature of the product. The coolers themselves are holding product at the required temperatures. Ensure food temperatures are maintained during delivery from the commissary. CDI-The food was kept due to the food items being onsite for less than 4 hours. They were unwrapped to allow for quick cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken and lettuce cold holding above 41F. CDI-The two items were moved to be quickly cooled to 41F or below. Cold holding issues are seen to be from improper cold holding during delivery. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed incorrectly dated food items in the 2-door reach in coolers. CDI-The items were back dated.
*Ensure the commissary is properly date marking the foods. Ensure they date the product with the day it is cooked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Observed a sink faucet that is too large for the 3-compartment sink. It does not properly fit to fill the middle compartment. Have replaced with a proper sized faucet.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves in the cutting boards. Have resurfaced or replaced. REPEAT. |
|
47
|
0
|
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.
Observed cleaning needed to the lid grooves of the ice machine. Have cleaned. |