|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -Wash hands before donning gloves and between gloves uses. -P- REPEAT- Observed PIC handle money, other payment, payment kiosk, and don gloves. PIC attempted to return to food prep without a hand wash. EHS instructed a hand wash before cross contamination occurred. CDI- Education was provided on when to wash and EHS observed proper hand washing after instruction was provided. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed liquid cheese at 108F. CDI- PIC reheated cheese to 167F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed hot dogs (54F) and slaw (71F) both above 45F. CDI- PIC voluntarily discarded the items. Reach in cooler functioning at 45F. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed PIC preparing food while wearing a watch and a bracelet on the wrist. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces -REPEAT- Observed a rough, absorbent, wooden shelf being used to hold a microwave on the unit. All non food contact surfaces should be non absorbent, smooth, and easily cleanable. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed fan covers, shelves, cooking equipment, and hot holding equipment in need of cleaning do to grease residue build up. Clean items as often as needed to prevent and reduce the build up. |