|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no accredited training. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF: Left employee health policy in Spanish. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee sneeze into hands then commence work with no handwash. CDI- direction to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee not washing hands before donning gloves. CDI- direction to wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw fish on box containing rice drink. Observed raw meat on container of tea. Observed shell eggs over salsas in cooler. CDI- all items moved to proper storage locations. |
|
21
|
1.50
|
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 no date masrking in facility. Left requirements in Spanish with PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed sanitizer in buckets with cloths over 200 ppm. Strip bleached out. CDEI- made to proper concentration.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed blue liquid in unmarked spray bottle. Determined to be glass cleaner. CDI- labeled.
7-201.11 Store toxic materials to avoid contamination. -P: Found glass cleaner stored on surface with bread. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer in facility. Facility cooks fish and other thin foods for customers. Thin probe thermometer required. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C: Do not store food in toilet rooms. Observed drinks stored in restroom. CDI- directed to move out of toilet room. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. O)bserved wall mounted klnife holders with build-up of dust and debris. Knives stored in holder during inspection. |