|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site today advised that he nor other employees have their certificate with them in facility, and do not have access to other means of verification. CBI- Provide food manager verification. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Employee working at cash register completed transaction with customer and then put on gloves to plate and dispense food without washing his hands. Other employees observed to be watching hands effectively. CDI- PIC had employee wash hands. repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Sliced cheese in prep cooler not maintained at 41F or below. CDI- Cheese allowed to cool down. No points deducted per DHHS directive for this inspection. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employees serving or preparing foods wearing a hair restraint. Provide hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
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. Clean utensils stored in container that had dried debris in it and on the exterior of them. CDI- PIC removed all and placed at 3 comp sink for cleaning. (0pts) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue under countertop equipment. Cleaning is needed. (0pts) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Stacked paper products and unused equipment in back left area of store. Organization and removal excess items needed. (0pts) |