|
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 does not have food protection manager certification. Facility has 210 days to get certification. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed boxes of raw burgers stored above RTE food in walk in unit. CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees who handled trash can and continue to use gloves to make drinks and handle orders and wipe gloves on clothes and continue food prep. CDI gloves changed and hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and plastic bottles soiled with greasy film and food debris. CDI items moved for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken patty at 120F and sausage at 125F. CDI items discarded. new batch of sausage gravy reheated to 98F. Had facility place item back in microwave to finish to 149F. |
|
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 eggs on time that has expired since 9:27am. CDI items discarded. Facility must ensure items are discarded at appropriate times. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.. Observed plastic containers that were wet stacked while stacked on the drying rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Single service articles and cleaned sanitizer utensils shall be handled, displayed, and dispensed to prevent contamination. Observed employee handle single serve sandwich wrappers with their mouth to separate. CDI items discarded. |