|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Manager was not certified in food safety management. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed dry handsink upon arrival and employee washed hands minimally. |
|
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 soiled wiping cloths on & in handsink. Brush for cleaning coffe maker on side of handsink. Gave instruction. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cole slaw not date marked. All other items appropriate. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping clothes shall be stored away from clean ones in designated area or containers. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed thorough cleaning need for fixtures and baby changing table. |