|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present at the time of the inspection. PIC arrived about 45 minutes into the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employees moving between tasks an not washing hands. Observed employee wearing gloves and on cell phone did not wash hands and change gloves. Employee removed gloves, put dishes in dirty dish area, and was putting on gloves without washing hands. CDI- EHS asked employees to wash hands and then put on new gloves. After addressing a couple of employees EHS observed all employees began to wash hands more frequently. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding at 120 F, sausage holding at 125 F, mac and cheese at 109 F, and gravy at 118 F. CDI- PIC discarded chicken and gravy and reheated sausage and mac and cheese to 165 F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer at 50 ppm. Observed wiping cloth stored on prep surface. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in flour. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. |