|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Food employee bare handed the sink faucet when turning faucet off. CDI - educated that in order to prevent recontamination, you must dry hands with paper towel, then use that paper towel as a clean barrier to turn off the faucet. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed chicken not in commercial package stored above beef in freezer. CDI - educated about proper storage order; moved product around to proper storage order.
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee touching dirty rag and equipment and then go to prepare food and deliver product to customer. CDI - advised to discard dirty gloves, wash hands, and then put new gloves on. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. refer to temperature chart. CDI - discarded product; turned the reach in cooler to a colder setting. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product in the reach in cooler cooling down covered in a container. CDI - educated PIC that product needs to be uncovered when cooling in order to cool quickly. |