|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Person in charge not certified. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3.301.11 (B) Employees may not contact ready-to-eat foods with bare hands. Observed employee placing lettuce in shell containers with exposed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Food contact surfaces must be clean to sight and touch. Observed food residue on slicer and mixer, both stored as clean. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Potentially hazardous food must be thawed under refrigeration, cool running water, or as part of the cooking process. Observed chicken thawing at room temperature in prep sink.. CDI chicken was placed under cool running water. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Thermometer must be calibrated. Observed thermometer reading 18F in ice water bath. CDI I calibrated thermometer during inspection. |
|
38
|
1
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Provide effective hair restraint. Observed employees not wearing hair restrains upon arrival. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Physical facilites shall be cleaned as often as necessary to precent the accumulation of debris. Observed floors, walls, and ceiling soiled throughout facility.6-501.114 All nonfunctional/unnecessary equipjment shall be removed. Observed unnecessary equipment. |