|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection
manager on site . - 2 points REPEAT |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Back hand sink was not plumbed with out or cold water due to leaking that occurs while it is in use. Will make a return visit to ensure that hand sink has been serviced so that hot and cold water is accessible. VR- 1 point. |
|
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 containers of lettuce cold holding at 45-46F inside of reach in 2 door unit. CDI - food item was discarded. 0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 kale salad and tomatoes sauce cups in reach in 2 door unit without any dates. PIC stated that they were made yesterday. CDI- items were dated. -1.5 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 kale salads cooling in containers inside of reach in 2 door unit that is used for high volume prep. Observed grilled chicken wrapped and packed tight with not a lot of air flow inside of the walk in. CDI- Education on proper cooling was given and items were moved to the freezer. -.5 points. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed grilled chicken thawing at 70F. Explained proper temperature controls needed when food is going through a thaw stage. Grilled chicken was moved to walk in cooler to cool. -.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0 PPM in sanitizer when checked. PIC stated that they insert dry cloths in the bucket which could be an absorbent . Advised to wet cloths prior to placing in sanitizer buckets to preserve concentration. -.5 points. |
|
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. Remove buildup from interior and exterior of the microwave. 0 points. |