|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC does not have CFPM certification. A PIC with CFPM certification shall be present during all hours of food preparation. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - 0 pts - Observed employee wash hands for less than 15 secs. Hands shall be washed properly at all times. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Employee rewashed hands and washed hands properly throughout the entire inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Two tea nozzles observed with minor build up. All other nozzles were clean. Properly clean nozzles as needed to prevent any build up. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Soup read 130F. CDI- Soup reheated. |
|
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. - 0 pts - Single service water cups stored unprotected. To avoid contamination use a dispenser or original plastic covering on cups. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- Cleaning needed on the under sides of the beverage dispensers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts -
Walls: Observed mold build up on caulking of 3 compartment sink. Remove caulk and replace. |