|
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. Certification could not be proven. You have 210 days from permit issuance to obtain before 2 points will be deducted. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one employee put on gloves without first washing hands. Educated PIC so he could disseminate to staff member. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bucket of sanitizer at 0ppm Quat. Refilled with sanitizer at 200ppm Quat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter packets in container on ice beside hot wells of soups at 48F. Staff added more ice so it was covering the sides of the container.
Observed butter packets in front reachin cooler at 50F. Do not allow these to sit out. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). -P/Pf Written procedures are missing key elements of Code (e.g. Ensuring food is at 45F before placing in carafe...). Add to procedures. Return visit required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed rings and bracelets on employees. Observed managers in kitchen without hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans/containers wet stacked. Separate to air dry. Provide additional shelving to aid in this. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Don't stack cups without protecting the lip of the cup. Reduce amount stacked or find a way to shield the cups. |