|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification present at time of inspection. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. REPEAT |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed turning off faucet with bare hands after hand washing. Do not re-contaminate hands by touching faucet handle with bare hands after hand washing. Use a clean barrier, such as the paper towel to turn off the faucet. CDI - Employee educated on hand washing and washed hands again correctly. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar hand washing sink did not have paper towels. CDI - PIC put paper towels at bar hand washing sink. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC states that tongs used to retrieve hot dogs from roller grill are cleaned at end of day. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated and tongs washed during inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT //
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with wristbands on wrists. Food employees must not wear jewelry on their hands or wrists. |