|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
. 2-102.12 Certified Food Protection Manager - C - 0 pts - Observed PIC with no CFPM certification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at hand sink in main food prep area. CDI - Replaced.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed drink in hand sink. CDI - Moved. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pan of hot wings reading 116-121F. CDI - Reheated to read 168F or higher. |
|
21
|
0
|
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 - 0pts - Observed boxes of hot dogs labeled for 8 and 10 days. Hot dogs incorrectly labeled.. Hotdogs were all within the 7 day limit. A change of discarded date to indicate the correct date was needed. CDI -Labeled for 7 days at temperature of 40F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Observed split gasket in reach in unit. |
|
47
|
0.50
|
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 microwaves in need of cleaning; |