|
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 no certified persons present |
|
2
|
0
|
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 PIC could not produce an employee health policy. Such a policy was provided by EHS and explained to PIC and employees during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse and wash a dish towel in a handsink. EHS observed action and explained to PIC that handsinks may only be used for the purpose of washing hands, and that employees must utilize the three compartment sink for wash/rinse/sanitizing any utensils or items. Sink was not contaminated, employee was educated by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items stored over top of customer food items in the walk in cooler. Items rearranged. Store employee food and items in areas where customer foods/utensils will not be contaminated in the event of a spill or leak. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored with handle inside of the product. Item was removed and properly stored by EHS. |