|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF. An effective employee health policy shall be in place at all times. Observed no employee health policy present. CDI- employee health policy template was e-mailed to the manager. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. There shall be no bare hand contact with ready to eat foods. Observed two employees place pickles on sandwiches with their bare hands upon arrival. CDI by instruction: employees washed their hands and donned on a new pair of gloves prior working with the food again. Both of the sandwich and pickles were voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. All chlorine sanitizing solutions shall be maintained between 50-200ppm. Observed a spray bottle with a sanitizer label on it with a chlorine concentration of over 200ppm chlorine. CDI- chlorine sanitizing solution was diluted with water to yield 50ppm chlorine.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be stored in a manner that prevent cross contamination. Observed the ice scoop at the waitress station being stored on the catch basin of the soft drink dispensing machine. CDI- ice scoop was placed in its holder inside of the ice chest. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed blue cheese, thousand island, and honey mustard dressing cold holding at 60F in the salad prep cold holding unit. CDI- all honey mustard, thousand island and blue cheese dressing was voluntarily. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C. All kitchenware shall be stored at least 6inches off the floor in order to prevent cross contamination. Observed two potato pans being stored on the floor.
4-901.11 Equipment and Utensils, Air-Drying Required - C. All utensils shall be stacked dry in order to prevent cross contamination. Observed wet stacking in the kitchen. CDI by instruction. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General Comment: 5-205.15 System Maintained in Good Repair - P. All pipes shall be maintained in a state of good repair. Observed a leaking pipe underneath the handwashing sink closest to the walk in cooler. |