|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC without servesafe certification. Within 210 days of new permit; no points |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee recontaminate hands on handles after hand wash. CDI- coaching ; rewashed |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no "must wash hands" signs at bathroom sinks. CDI- signs provided |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce over ready to eat containerized foods. CDI- no points taken |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed multiple deli emats and tomatoes prepped this morning(time unclear) above 45F and cooling at insifficient rate. CDI- product in position to be first served just prior to lunch rush and not above 70F and will be used prior to 6 hours |
|
21
|
0
|
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 facility uses discard dates not prep dates and observed multiple deli emats sliced yesterday without date mark( wrapping with date discarded)- CDI- through instruction |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed PIC unable to provide any written procedures for subs held using TPHC VR for written procedures |
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf
Observed cooling in tops of equipment not rated for cooling held open, rate cooling failed but unable to determine ultimate failure becasue food sold before 4 hours. Recomend TPHC on top pans or cooling in walk in cooler |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed box of napkins stored on floor in kitchen |