|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite until 45 min into the inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw eggs and then change gloves but not wash hands. CDI: Employee educated and washed hands and donned new gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks. CDI: Paper towels replaced. Handsinks were not in use at the time. Most of the kitchen is closed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main prep top unit on the line holding food above 41F. CDI: All food in the cooler overnight was voluntarily discarded. Items from today were rapidly cooled to 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on chicken wings, leafy greens, or pesto chicken on the line. CDI: Items voluntarily discarded. Observed sliced ham date marked 6/18 and chicken noodle soup in walk in date marked 6/24. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups stored with lips unprotected and cup lids stored inverted in the server area with the food contact surface up. CDI: Items stored properly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up in coolers throughout facility. Ensure more frequent cleaning. REPEAT VIOLATION |