|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed person in charge has not obtained food protection manager certification. REPEAT. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bottle inside handsink upon entering facility. CDI - EHS relocated bottle. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored above customer bottled drinks. CDI - EHS instructed employees to re-organize to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato stored on top of containers in flip top unit holding at 45F. CDI - Tomato placed into pan with other half of tomato to cold hold at correct temperature (other half of tomato holding at 41F). REPEAT. *Points not escalated due to improvement with overall cold holding since last inspection* |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles in chemical storage without labels. CDI - PIC labeled one bottle for degreaser and disposed of other chemical.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bottle of sanitizer providing <50 ppm bleach. CDI - PIC disposed of sanitizer. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer accessible. Verification required within 10 days of inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees working in kitchen without hair restraints while working with food. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiling throughout kitchen. |