|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment- 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Educated PIC on proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing items in hand sinks. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items on roller at 110-118Fdegrees for 1 hourand 57 minutes. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills under cabinet in front of house. Also observed Debris build upon inside of coolers and freezers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment- 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed spills on floor in back of house. |