|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Points will be deducted after January 1, 2014 if certification is not obtained. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-201.11 Ensure facility has an approved employee health policy in place. Employee health policy handout left on site. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Hands shall be washed before donning gloves and between gloves uses. There was no soap at handwash station at front service area and soap or papertowels at the back handwash area. Observed employees donning gloves without washing hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Provide hot water to restroom hand sink. Return visit required. 6-301.11 Each handwashing sink shall be provided with a supply of hand soap. Two hand sinks were missing soap.6-301.12 Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. One hand sink was missing paper towels. Employees supplies soap and paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Sanitizer shall be at approved concentrations. Observed sanitizer in spray bottle at 0ppm Quat. Refilled with sanitizer at 200ppm. Observed employee wash utensil in hand sink. Directed employee to 3 compartment sink and explained the need to sanitize after washing. She complied. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
.3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed pizza in hot hold at 125-133F. Staff discarded pizza as they didn't wish to reheat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed opened bags of hot dogs without date mark. Staff added date (opened on Sunday). |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Facility shall be free on pests. Observed a few ants in the office. |