|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Observed PIC was not a certified food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee done gloves to handle ready to eat foods, directly after handling money at the cash register. CDI, food employee corrected by instruction, food employee washed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet without using a barrier. CDI, food employee corrected by instruction and washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink with concentration less than 200ppm quat. CDI, sanitizer refreshed. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees making sandwiches without hair restraints. Repeat |
|
45
|
0
|
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 walk in door latch not working. Observed walk in cooler door unable to close completely. Observed gap between door and door frame. Observed thermometer reach a max temp of 41F, observed food temperature average of 45F. Ensure door latches properly to ensure TCS foods are maintained at 45F or below. Reminder: Cold hold temperature will be 41F starting January 1st, 2019. |