|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site upon arrival did not demonstrate that they have ANSI accredited certified food protection while on-site. Manager stated that they are scheduled for class. Facility recently permitted. CDI by instruction. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure - P - Observed 2 employees not vigorously rub hands for required time when washing hands. CDI by instruction. Some improvement since last inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce over RTE foods in WIC. CDI foods relocated for proper storage. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P -- Observed several TCS foods on top make line above 41 degrees F. See temperature observations above. Manager stated will implement Time as a Public Health Control for RTE/ TCS foods held on top of make line. TPHC handout provided and completed for top of make line while on-site. Repeat. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment: 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 6 hours shall be discarded. -P/Pf - Manager stated that they used TPHC process for foods but did not have written procedures for process. TPHC procedures completed on-site. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed cut tomatoe cooling in covered container at 42 degrees F. CDI, tomatoe cover removed to facilitate heat transfer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of flour and sugar not labeled. |