|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
•2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed nobody on site with certification . CDI by instrucion. Repeat. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn off faucet with their bare hands after handwashing.
2-301.14 When to Wash - P - Observed a another food employee put on gloves without washing their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed vegetable press stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ambient air temperature of meat and cheese prep refrigerator at 46 degrees F and not working along line. all foods above 45 degrees F. Food employee stated that foods were in unit overnight. CDI, PIC voluntarily discarded 1 container of tuna salad, steak, bacon, ham, pepperoni, provalone prepper jack, swiss, mozzerela, chicken terriaki, veggie patties, egg, egg whites, bologna, roast beef, turkey and salami which were over 45 degrees F. Equipment repair company, Sub Zero, LLC arrived on site and cleaned coil. Ambient air reading was at 42 degrees F and unit now running correct.y. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed eggs thawing at ambient room temperature near meatballs upon arrival. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed food employee with decorative ring on fingers. CDI by instruction. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked at warewashing area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups shall be furnished from an approved dispensor or with plastic wrapping protecting the lip contact area of container. Observed some plastic not covering the lip contact area of a stack of single-service cups in front of register. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed meat and cheese prep refrigerator not holding potentially hazardous foods at required temperature and unit had an ambient air temperature of 46 degrees F. Owner contacted during inspection and stated that they contacted refrigeration company to perform maintainance on unit and they arrived on-site. The refrieration company cleaned the coil while on site and unit holding an ambient air temperature of 42 degrees F as measured by thermocouple. Observed a cutting board starting to develop some heavy scarring at front prep refrigerator. Repleace or resurface. |