|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC was not a CFPM. PIC stated his certificate has expired. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels out a several handsinks or paper towel dispenser not working at hansink.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty dishes stored in handsink next to 3-comp-sink. CDI - Papertowels were provided at all handsinks and dishes were removed from handsink. REPEAT. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with small pieces of food debris on them. CDI - Pans were moved to be cleaned at 3-comp sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of lettuce in WIC at 48 F. Observed food on the section of the make table furthest from the serving window above 41F. CDI - Lettuce in WIC was voluntarily discarded. Make table ambient temperature was reading 51 F. Temperature slowly dropped to 42 F. Food on make table was moved to cool in WIC and replaced. Food placed on make table was placed in ice baths. PIC contacted technician to service unit. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on bottom shelves of utensil racks. |