|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The person in charge must be a certified food protection manager. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
employee drink on prep top cooler/prep area. Store drinks and personal items in a space away from food and food contact surfaces |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
observed employee handle dirty dishes and place in dishwasher and do other tasks then to food handling without washing hands. Must wash hands between tasks. CDI- stopped and washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
There was no hand soap at hand wash sink. Must have soap available at hand washing sink at all times. CDI- soap was placed at sink |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
All food employees must wear a hair restraint/hat |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
must have sanitizer test strips available to test sanitizer strength. CDI- gave them a few |