|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C). Person in charge must obtain a food protection manager's certificate from an accredited program. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Do not store raw foods over ready to eat foods. Raw eggs were stored over vegetables and ready to eat foods in the WIC. PIC states that the eggs belong to the activities director and are not served in the facility. Eggs discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Food contact surfaces of equipment and utensils shall be clean to sight and touch. Several utensils/ pans were visibly soiled or had residue on them. All items sent to wash. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Hot hold all TCS foods at or above 135F. Sausage in marinara sauce and noodles were not hot holding at or above 135F. The noodles were sitting in a pan on the table and the meat sauce was on the stove. PIC states that these items were placed in these locations just before 2:00 when the chef left for the day. Both items were reheated to 165F+. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Store all food up off floor in walk in freezer. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Obtain Quat test strips for the dispenser at the three compartment sink. A few test strips left with the PIC. |