|
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 PIC not present in the begining of the inspection. Repeat. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands with gloves on. CDi gloves changed hands washed. Repeat.
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without handwashing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with debris. CDI item broken down for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage at 120F. CDI items reheated |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 48F holding lettuce, tomatoes, and cheese above 45F. facility will only open for the day and are closed memorial day and the weekend. CDI time used to allow facility to work out of unit for the day. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed ibeprophen and tums stored over prep area where single service items stored. CDI items relocated. |