|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM at the facility during the operating hours. Facility needs to have a CFPM present at all time during the operating hours. -1 - REPEAT |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees with multi-tasks between cashier and food preparer without handwashing as often as necessary to prevent cross contamination when changing tasks. CDI- handwashing education provided and hands properly washed. Points not escalated as improvement was observed. -2 pts- REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed oil/grease in bottom of front counter hand wash sink. Hand sinks may only be used for hand washing. May not be used as a dump sink. CDI - PIC educated and sink was cleaned and sanitized. - 1 - |