|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. No one on site has passed an ANSI accredited test. This is not in regards to Servsafe expiration during the pandemic. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P. Observed employees pick up items off the floor, then return to food prep without washing hands. CDI- Education was done on employees by inspector and PIC. Employee washed there hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -Pf. Observed employee wash hands and cut off faucet with bare hands. CDI- employee was educated on using paper towels to cut off faucet. Employee rewashed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwave that was not cleaned last night. CDI- PIC educated employees on clean interior every 24 hours. Interior was cleaned. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from hood screen over fryer. Clean exterior of fryers, refrigeration units, and shelving in kitchen area. REPEAT. (Full points) |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace damaged ceiling tile above prep cooler in fryer area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. REPEAT |