|
1
|
2
|
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. - PIC was unable to provide documentation of being certified in an ANSI accredited food protection managers course. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed PIC bare hand buns. CDI- PIC heated buns to at least 165F see temp chart. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed hot dogs (67F), sausages (70F), cheese (56F) and cut tomatoes (64F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 9/21/19 to ensure all cold TCS foods are kept 41F or below or on TPHC. NOTE: EHS provided PIC with a TPHC form. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - REPEAT- PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 9/21/19 to ensure the unit obtains a thin probe thermometer for use. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods while wearing bracelets on the wrist. |