|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ne with a food safety certification during the time of the inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed a food employee handling raw sausage and raw bacon and then prepare ready to eat biscuits without a handwash or a glove change. CDI- PIC instructed food employee to discard the biscuit and to change gloves and wash hands. EHS went over handwashing procedure and explained when a glove change is needed. |
|
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 a container of grilled chicken temping at a range of 120F- 125F. CDI- PIC discarded chicken breasts |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed a build up of food debris on equipment and floors throughout the kitchen. More frequent cleaning needed. REPEAT. |