|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager (CFPM)- C Observed no CFPM during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee wash hands and not turn off the faucet off with the paper towel. CDI (corrected during inspection) Instruction provided and employee washed hands properly. Also posted new hand wash signs at the 3 hand sinks with the procedures on the signs. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF Observed a State variance approval letter, but no written procedures for pizza sauce. Variance letter gives the sauce 8 hours off temperature control. Ensure procedures are kept with the State variance letter and the time is marked or tracked for the pizza sauce off temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed walk-in cooler handle and area around the handle with build up present and the hood vents collecting grease and dust. |