|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC demonstrate insufficient knowledge of sanitization requirements, cold holding and date marking. CDI- coached |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P observed PIC unable to demonstrate sufficient knowledge of employee health. CDI- handout given |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. - Observed PIC state her lengua is from a local ca rniceria but could not produce invoice. PIC also stated rice was cooked at home. EHS explained to PIC that all foods must be cooked on MFU nothing at homeCDI- discarded |
|
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 raw chicken and pork held above ready to eat bagged cheese. CDI- reorganized |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer on MFU. CDI- bought from store where working |
|
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 all TCS foods cold held above 54F. CDI- placed on temporary TPHC ( all TCS food discarded; none kept for tomorrow) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cold previously cooked beef and rice with no date mark |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer VR |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple residential food utensils. Replace with commercial ' |