|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not a Certified Food Protection Manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at kitchen handsink. CDI- towels supplied. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Raw chicken stored over beef in walk-in cooler. Raw chicken stored over raw pork in walk-in cooler. Raw chicken stored over raw shell eggs in walk-in cooler. CDI- food re-arranged to approved storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy black build-up in ice bin at front counter beverage station.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp under-counter dish machine not sanitizing during inspection. CDI-Staff reconnected line which was pinched. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Napa in prep top 47F. Rice noodles in reach-in 44 F. Cooked wings 46 F. Napa cabbage 51 F. Refer to temperature chart. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Dispensing spoon for hot rice being held in 82F water. |