|
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 No one in charge of facility upon start of inspection. CDI - Certified PIC arrived 30 minutes later. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 recontaminate hands after washing by touching faucet handles with bare hands to turn water off. CDI - Verbal instruction and demonstration of proper handwashing; hands rewashed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up inside ice machine. Cleaning started during the inspection. Improvement noted from last inspection. |
|
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 Ham, roast beef, and chicken breasts overstocked in pans and holding above 45F in make line. CDI - Out of temp portions pulled to cool as make line was stocked less than 1 hour prior. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P One pans of veggie patties in walk in cooler dated 4-15 which should have been discarded 4-21; all other date marking meets requirements. CDI - Discarded. |