|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf No certifed food protection manager on duty with priority items out of compliance. CDI education |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty. There should be a cerifited food protection manager on duty during all hours of operation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Chicken wings and shredded cheese in prep cooler missing date labels. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days and then should be discarded. PIC said items were from yesterday and added dates. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) prepared pizzas that are left out at room temperature before cooking did not have time stamp or timer set. They must be under time control. PIC stated timer is broken so not in use. Use some type of system to mark pizzas for time control. Follow time control polices and mark and discard pizzas as needed.CDI PIC adding time stamps
Pizza sauce (small cups and big container) did not have time stamps on them. Pizza sauce can be held for 12 hours. Make sure to document times pizza sauce is pulled out of cooler and so can discard as needed. CDI PIC added times |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Conformance with Approved Procedures (P) (Pf) As part of the variance approval time stamps are required for pizza sauce that is left out at room temperature. Large bucket of sauce at the pizza making station and the to go cups of sauce at the front counter must have time stamps of when they were removed from refrigeration. These items may not be saved at the end of the approved time period and reused for a subsequent day. Follow all approved procedures in the variance documents from the state. Maintain written copies of the variance approval at this location. time stamp added to sauce at inspection. PIC was unable to find variance paperwork during inspection. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) PIC was not able to find thermometer during inspection. There should be a metal stem thermometer avaliable at all times to check food temperatures. Have 10 days to get a thermometer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) plastic pans stacked wet on the drying rack. Cross stack pans to allow for proper air drying. |