|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat:
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have servsafe. Certified food manager showed up later toward end of inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat:
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. Observed employees turning off faucet handle with bare hands after washing recontaminating hands. CDI: training provided on proper handwashing; EHS intervened; hands properly washed. Full credit will be deducted on next inspection if not corrected. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw fish stored below raw chicken inside 3-door freezer. CDI: storage order corrected. Left food storage order poster. Posted during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked ham that was opened yesterday and lo mein that was cooked yesterday without a date mark. CDI: properly dated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oils, sauces, and seasonings not labeled at wok area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the counter while not in use. Observed one wiping cloth stored under cutting board. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice spoon sitting in room temp water at front counter. Observed utensils on stove sitting inside 88F water. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items such as purses, jacket, bookbag stored on back shelf with customer drinks and dry good food items. |