|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present during inspection. A person in charge with a certified food protection manager certificate should be present during all hours of food preparation/handling. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the handsink to rinse and wring a wiping cloth. Handsinks can be used for nothing other than handwashing. CDI- Issue discussed with employee. Employee redirected to rinse towel in the three compartment sink. |
|
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 Observed cut melons cold holding at 45F in an ice bath on the breakfast buffet. All TCS items must be maintained at 41F or below. Facility holds hot items on breakfast buffet on TPHC, cut melons can also be held on TPHC if item cannot be maintained at 41F or below in ice bath. CDI- Melons placed on temporary TPHC today. TPHC form must be filled out if melons will be held on TPHC permanently. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of air freshener with no label. Be sure all toxic materials are labeled when transferred to a new bottle. CDI- Bottle labeled. |
|
38
|
1
|
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 employee preparing/handling food with no hair restraint. Repeat violation. |