|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureTurn off water with a papertowle to avoid recontaminating hands after washing them. Discussed with PIC to correct. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by FCT. Observed raw chicken stored above raw beef today in the 1 door RI cooler. Rearranged so that the chicken was on the bottom shelf today to correct. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved rice holding at <135F today- discarded during inspection. Hold TCS foods at 135F. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact SurfacesClean equipment-inside, out, and in between. Clean pipes behind equipment. Clean dry good racks. Clean dry good bins. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsClean floors under equipment and floor drains. Clean dry goods room floor. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical-Ventilation Clean hood vents and spray arms- build up today present that could drip into food. |