|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
At time of inspection did not observe a certified food protection manager. PIC showed up a few minutes later, was driving customers to destinations. Make sure to have the certified food protection manager at all times and not doing drop off. Observed almost all hand washing violations in absence of PIC. If seen in next inspection, points will be deducted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing long enough. CDI Food employee stopped and directed to wash hands for longer. REPEAT
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee breaking trash down and removing dirty dishes take gloves off and then don new gloves. CDI Food employee stopped and directed to wash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee changing task by going from food preparation in the kitchen to out at the bar removing dirty dishes etc come back into kitchen beginning ware washing while wearing same gloves. CDI Food employee stopped and directed to remove gloves and wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and oranges being stored over ready to eat foods such as pastries and cheese. CDI PIC rearranged storage during inspection. REPEAT. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages hot holding in hot box below 135 degrees. CDI Sausages were reheated to above 165 degrees. REPEAT VERIFICATION REQUIRED.
**If using TPHC items must be above 135 (hot) and below 45 (cold) when placed on time. If placing sausage on time out of temperature is also a violation for TPHC.**
**Second inspection full points deducted, if not corrected in verification will result in risk control plan or ITS.* |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter cold holding above 45 degrees. CDI Butter will be placed on time for today at the end of breakfast service will be discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints. Make sure to wear hair restraint while performing food preparation. REPEAT. |