|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. There was no one with ServSafe or of equal. Make sure to take the course and pass the test. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves, or dispensing equipment. P Observed cook touch sausage with bare hands, no glove or utensil use. I had cook place sausage back on grill. I went over with PIC about the importance of using gloves or tongs. CDI. No points taken. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Clean the white ice partition on the ice machine as there pink debris. I educated PIC on the importance of increasing frequency. CDI. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. PA few items were sitting on the prep station under no time or temperature. I discussed with PIC that even during rush, that items need to be kept at 41F or below or under time. I will send him the form to fill out for using TPHC. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) - Observed a few bottles of cleaner that was not label, bottles labeled. CDI. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pinto beans on the floor of the kitchen. Be sure to move items when there is space, especially due to food safety/contamination issues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors, walls, and ceilings, especially hard to reach areas such as by the 3 comp sink behind the upright and the walls at the entrance to the kitchen. |