|
1
|
0
|
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. Observed PIC with expired CFPM as of April 2020. PIC noted they are in the process of setting up course completion. - 0 - |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee cleaning slicer with sanitizer solution, changing gloves, and moving to serve food to a consumer from the hot bar without first washing hands. CDI - Employee washed hands and changed gloves. Education provided to PIC about when employees are required to wash hands and change their gloves. - 0 - |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish scrubber stored in hand sink. CDI - scrubber removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI - PIC noted soap dispenser broke off wall. CDI - PIC supplied hand soap.
- 1 - |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed employee reheat frozen, fully cooked chicken tenders between 56F-80F for hot holding. CDI - Education provided on reheating procedures. Tenders reheated to at least 135F before being placed into hot holding. See temp chart. - 1.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink commingled with dry storage items. - 0 - |