|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - Observed person in charge with no accredited training documentation. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No employee health policy available for employees. CDI- State issued employee health policy emailed to PIC. Recommended to print and sign by all food employees and to post a copy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P - Employee observed donning gloves without effectively washing hands. CDI- Employee corrected and washed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed employee was hands for less than 5 seconds. Ensure all food employees was hands as directed above. CDI- Corrected through education. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Found boiled eggs in small line refrigerator 48 F. Eggs had been rinsed before putting into holding. CDI- Replaced eggs from refrigerator at 43 F after rinsing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed some cabinets in the display area with syrup residue. Clean all areas as often as necessary to prevent build up. |