|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in prep area towel dispensor. CDI by employee providing towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the prep area handsink. CDI by employee providing soap.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the womens restroom. CDI by EHS providing signage. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
•4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed pink thermometer not functioning. EHS was able to fix thermometer by removing plastic shell that prevents the battery from making contact. Insure that thermometers are functioning. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 containres of food on the floor in the rear dry goods area. PIC stated that a shipment had just been delivered. Insure that foods do not remain stored on the floor. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored along buffet area exposed to customer contamination. Cups should be kept in the plastic sleeving or otherwise protected from sneezing/coughing from customers. |