|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no PIC with a certified manager food safety certificate today. PIC must have passed an ANSI certified, proctored food manager safety class.2-102.12 |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Observed handwashing when needed but employees are still turning off the water with their bare hands rather than using a papertowel to prevent recontamination.Employee rewashed before handling food again.2-301.12 |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed.rice in crock pot stored at <135F today. Hold TCS foods hot at 135F or more. Rice reheated quickly by PIC to >165F to correct.3-501.16 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed chicken cooling in the RI cooler today in a large portion, inside of a tightly covered plastic container. Use approved cooling methods such as: shallow portions, keep uncovered, put on ice, stir product, use freezer, use metal pans etc.Chicken broken down into smaller portions and placed back into cooler uncovered to correct.3-501.15 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean sides of grill, fryer, pipes behind cooking equipment, and shelves up front.4-602.13 |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
Yes |
. : .Clean floor under equipment and in the back near the dry goods and back door.6-201.16Ob served water leaking from ceiling today- see comment add. VR in 10 days. 6-501.12 |