|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention. Make sure all certified employees review handout of symptoms of Foodborne illnesses. EHS Educated PIC’S |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Bag lettuce stored in walk-in cooler need to be tightly covered or wrapped. PIC closed lettuce.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) to avoid cross-contamination, do not place vegetables (noodles) in sanitizer 3-compartment sink. Do not use 3-compartment sink for food preparation when vegetable and meat preparation sink is available. PIC CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener need thorough cleaning. PIC place can opener at dishwasher |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Container of cooked TCS foods held in walk-in cooler need to be dated. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) make sure to schedule water filter to be serviced. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
56 6-303.11 The light Intensity shall be:(C) At least 50 FC at food prep sink and at food prep table . |