|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility shall have employee with mangerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hand sinks shall be used for handwashing only. (5-205.11) Observed utensil with food stored in hand sink. CDI-utensil removed and food discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Raw animal foods shall be segregated to prevent contamination. (3-302.11) Observed raw shell eggs stored over ready to eat vegetables in two door cooler and numerous raw meats co-mingled and improperly stored in stand up freezer. CDI-rearranged to proper storage order. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above (3-501.16) Observed rice held hot below 135F. CDI-reheated to 165F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed boiled chicken cooling on drainboard of three comp sink. Chicken was below 135F. Active cooling must take place once food product is below 135F. Chicken re-heated to 165F and held hot on stove. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Food employees shall wear hair restraint when preparing food. (2-402.11) No hair restraints being used by employees preparing food in facility during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wiping cloths. (3-304.14) Observed soiled rags stored on clean drainboard of dish machine. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Properly store single service items off the floor. (4-903.11) Observed boxes of single service items stored on the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-601.11) Cleaning needed on equipment throughout especially on stand up freezer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
. Physical facilities shall be cleaned as often as necessary to keep clean. (6-501.12) Cleaning needed throughout kitchen. Observed heavy build up on floors under equipment, sinks and dish machine and on walls. |