|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 Demonstration. Certified person in charge was not present. Must be present during all hours of operation. PIC today was not certified. CDI. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Observed an employee eating soup while working in the kitchen. Soup was located on the prep table. CDI- employee was instructed to leave the kitchen to finish eating. Employee drinks were uncovered as well. CDI. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Employees must wash their hands at the times specified in the rules including after eating personal food and after touching raw meat and before working with ready to eat food. Observed an employee did not wash his hands when changing from eating to working with customer food. Another employee did not wash his hands after touching raw chicken and before working with ready to eat food and touching surfaces around the kitchen other employees were going to touch. CDI by handwashing and cleaning/sanitizing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot food at 135F or greater. Observed 5 various chicken dishes on the hot line at 110-125F. CDI - voluntary discard - new product cooked to 165FI+. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45F or lower. Observed tofu and cooked tofu stored on top of the cold wells at 52F and 60F. CDI - moved to other refrigeration. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed chicken sitting out at 100F cooling and rice at 115F cooling. CDI - both were cooked to 165F and used in a dish |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Store wet wiping cloths in sanitizer. Observed wet wiping cloths stored on counter. CDI- placed in sanitizer. |