|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manger on site for the first half of the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand cointacting the sink faucets when turning the sink off. CDI - educated importance of preventing recontamination; advised to turn faucets off with a paper towel after rinsing hands off.
2-301.15 Only wash hands in handwashing sink.-PF Observed food employee washing hands in a prep sink. CDI - educated to wash hands in a handsink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink basin filled with sponges and other cleaning items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs from the night before still dirty with dried food debris on the food contact surfaces. CDI - brought the tongs to the dish pit. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION Observed product on the floor in the walkin cooler; advised to store food on the racks. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at 0 ppm. CDI - refilled buckets with the proper solution.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets off of the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION Observed large spoon for grits stored in a container with room temp water. CDI - educated to leave in a dry container or in a container with 135F water. CDI - filled metal container up with water and placed on the stove to bring water to proper temperature to properly store the in use utensil. |