|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Ensure employee beverages are properly stored to avoid contamination. Observed employee drink stored on top shelf of beverage cooler over drinks and near glassware. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employee handing dirty then clean dishes without washing hands, employee changing gloves without washing hands. 2-301.12 Ensure that employees are using correct procedure for washing hands. Hands must be washed using soap and warm water for at least 20 seconds, rinsed, dried with a paper towel. Observed employee wash hands for 5 seconds, not following proper procesure. CDI, employees were educated and rewashed hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open milk, pizza toppings, lettuce without date marking, salami and mozzarella improperly date marking, CDI by dating. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter. |