|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC present during the time of the inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed an opened personal employee water bottles stored inside the flip top cooler with dressings. CDI by voluntary disposal. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -PfObserved only hand sanitizer provided at the front handsink. Nearby sinks are provided with handsoap, however no other soap inserts fit into the soap dispenser. VR- Soap supplier will need to be called in to provide the correct soap insert and a bottle of pump soap will need to be provided. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved bbq stacked on top of pepperoni inside the flip top cooler at 53F. CDI by placing inside the cooler to cool down, staff were educated on double stacking products inside the cooler. |
|
21
|
1.50
|
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. -PfObserved cooked pasta prepared yesterday to be held for greather than 24 hours without a date label. CDI by date labeling. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pasta with sauce and spinach artichoke dip stored since 10/9, chili and french onion soup stored since 10/6. Prep/cook date is day 1. CDI by voluntary disposal. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed cleaned tongs stored on a gas line going up the wall near the cook line. Store clean utensils in a clean location. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and coats stored on or with dry food storage items. Provide a designated storage area away from food or utensils for employee personal items. |