|
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. - PIC was unable to provide documentation of being certified in a food protection managers course. Unit has 210 days to obtain certification from issuing of permit. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss food borne illnesses and symptoms that would exclude or restrict a food handler from preparing RTE foods. CDI- EHS provided PIC with a MCPHD employee health poster and employee health policy. EHS reviewed all required employee health requirements with the PIC. |
|
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 watermelon (44-57F) and cantaloupe (44-57F) both above 41F. CDI- PIC voluntarily discarded melon above 45F. TCS foods 45F and below were put on a 4 hr tphc. EHS provided PIC with a MCPHD TPHC form. |
|
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 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 milk without a date. PIC stated it wold be kept another day if not used. CDI- PIC labeled the milk 10/12/19 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a bucket of sanitizer with wiping cloths in use and not labeled. CDI- PIC labeled the bucket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed three green portable cutting boards in need of resurfacing or replacing. |