|
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. PIC not certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees changing gloves without washing hands between different jobs. CDI by employees washing hands between glove uses. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried steak stored on top of oven <135F. Maintain hot held foods at 135F or above until served. CDI reheated to 165F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability- Floors, walls, and ceilings must be constructed in a manner that allows surfaces to be cleaned easily. Observed damaged areas of floor and ceiling. Repair to be smooth and easily cleanable. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed excess grease build-up on hood system. Clean. |