|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge was not a certified food protection manger. - 2 points. |
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
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 food employee wash hands and used same washed hands to touch sink knobs. Ensure paper towel restraints are used when turning off sink knobs. CDI- education as given. Hands were re-washed. - 2 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted peppers and tomatoes cooling inside of cold hold unit. Tomatoes were cooling while fully covered in 2 door unit. CDI- education was given, items were uncovered and cooled in freezer/walk in. CDI- REPEAT -.1 point. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Cleaning is needed on oven racks. 0 points.
*General Comment: Inspection was conducted with Faith. No signature due to covid19. |