|
1
|
2
|
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. Present PIC not food safe certified. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today that had not been cleaned since last use with meat debris on blade and blade guard. Be sure clean in place food contact equipment kept at room temperature, such as slicers, are cleaned with a 3 step process of wash, rinse, and sanitize at least every 4 hrs of use. CDI- Slicer properly cleaned with a 3 step process. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just opened shredded salad stored in make table at 45 degrees. CDI- PIC replaced salad with cold (41 degree) salad from fridge. As this is facility's first inspection under January 1, 2019 cold holding requirement of 41 or below, no points deducted for this violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a few pans badly cracked. CDI- PIC removed pans in poor condition. |