|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Ansi accredited certified manager not present during the inspection. PIC must be present at all times of operation. |
|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P: Observed employee needing to cover open wound on forearm. Wounds has scab that is flaking. CDI-employee was told to cover the lesion immediately. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Raw shripm was stored with cooked pork and cooked chicken inside walk in cooler. CDI-separated |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF: Chicken wings being parcooked and not reaching 165 degrees. CDI-instructed to cook all chicken thoroughly to 165 degrees. No parcooking allowed. Chiken was cooked completely to 185 degrees. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cooked Rice 120 degrees. CDI- placed in walk in cooler to cool properly |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths inside sanitizer buckets when not in use. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean green wire racks as well as all shelving throughout. |