|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Hands shall be ashed before donning on a new pair of gloves. Observed an employee change gloves without a handwash in between. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the coleslaw cold holding at room temperature. CDI- coleslaw was voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
A small diameter, metal stemmed, thin probed thermometer shall be used for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed two wet wiping cloths on the food prep table. CDI- wet wiping cloths were removed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
All equipment shall be maintained in a state of good repair. Observed no handle on the reach in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
All physical facilities shall be maintained in a state of good repair. Observed several broken tiles and missing tiles in the kitchen. |