|
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.
No certified food protection manager available during inspection. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Food employees demonstrated poor understanding of employee health policy. CDI. Explained employee health policy and pointed out the employee health sign that was provided on the wall. It is imperative that food employees understand policy to ensure food safety. |
|
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
COMMENT: Observed frozen coke can in handsink. CDI. Coke was moved. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed slaw cold holding at 44F. CDI. Had employee replace with new slaw at 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed charboiled burger and bbq pork sandwich in reach in customer cooler with a disposition date mark of 6/21. Employee noted the time stamp gun was not working properly. CDI. Had employee relabel with correct dates. |
|
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
Thermometer provided during inspection was dial top without a thin probe. I will return within ten (10) days to verify compliance of violation. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed debris at the following: inside the auto-sham, inside of both microwaves, on the outside and inside of cabinetry along the, and the outside of the drink fountain nozzles. Repeat; full points. |