|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in a food protection managers course. PIC Suzanna was present during the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Wash hands before donning gloves and between gloves uses. -P- Observed no hand wash before food prep and donning of gloves after employee handled money and payment kiosk. Before any cross contamination occurred EHS instructed PIC to wash hands. CDI- After instruction was provided EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed male employee restroom without a hand wash sign at the hand sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine in need of cleaning on inside walls behind ice shield due to heavy dark build up. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed whole milk, two percent milk and tomato soup without a date mark. PIC stated the milk was from last night and soup was from this morning and would be kept another day if not sold today. CDI- PIC was able to properly date mark items. NOTE: If the violation is documented again point dedication and product disposal will occur. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |