|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw shell eggs and change gloves to work with ready to eat food without hand wash between glove change . CDI stopped employee and had him wash hands and replace glove with clean pair. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , tomatoes, coleslaw, chili, ham , turkey, and sausage in prep unit at greater than 41 degrees F. in prep unit. Observed bologna and cheese prepped sandwiches and ham and cheese prepped sandwiches in reach in unit on retail floor at greater than 41 degrees. CDI all items discarded. 10 day verification required. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit in need of repair unable to maintain products at 41 degrees F or less. |