|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerObserved no certified food protection manager onsite today. PIC must have passed an ANSI approved, proctored food safety exam. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashWash hands after handling raw animal foods, before handling RTE food, clean utensils, togo materials, or clean linen. Observed a gloved employee crack eggs and then handle a clean plate and a togo plate with the same gloves on- fingers touched the inside of the togo material. Employee stopped and asked to wash hands. Discussed pre-pooling eggs for scrambled orders to reduce the amount of handwashing needed- or have the other cook handle the clean dishes and togo plates.Waitstaff has no handwash sink available for use up front. They must wash hands before donning gloves, after using restroom, before rolling silverware etc. Provide a handsink upfront as discussed for this use. 2-301.12 Cleaning ProcedureWork with all employees on turning off the water with a papertowel rather than their bare hands as observed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed the dishmachine at <50ppm today. Concentrate bottle was empty- replaced by PIC to correct.Maintain quat. sanitizer at 200-400 ppm. Observed quat. in a spray bottle at <150ppm today- refilled during inspection to correct. These bottle must be refilled daily to maintain strength. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
| 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHot hold TCS foods at 135F or more. Observed rice, cooked green peppers, and cooked onions holding at <135F today. All reheated during inspection to correct. Recommend holding peppers and onions with the double pan/steam method as discussed so those products can be stored at a higher temp. without scalding. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore wiping clothes in sanitizer when they are not in-use. Observed wiping clothes stored on counters today and around employee's waists. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean lighting throughout. Clean wall behind the grill area. |