|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during beginning of inspection. The PIC showed up about an hour into the inspection. A certified food protection manager must be onsite during all hours of operation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee not knowing when to report specified symptoms or illnesses. Employee was never informed of an employee health policy. CDI-Have all employees read and sign employee health policy. Ensure that all employees understand when to report illnesses. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
C2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling money, and then start to prepare a sandwich for a customer without washing hands in between. CDI-Had employee wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee pull out bread with bare hands to begin preparing a sandwich for a customer. CDI-Explained to employee had gloves shall be worn when handling with ready to eat food products. The bread was thrown away, the employee washed their hands and gloves were donned. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored above tomatoes in the Reach In Cooler next to the Reach In freezer. CDI-The chicken was moved to a different location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the inside of the ice machine. CDI-The ice machine was cleaned and sanitized.
4-702.11 Before Use After Cleaning - P Observed soap, and a clean dish rack with equipment stored on it at the prep sink. The employee explained to me that equipment is cleaned there with not sanitizing. CDI-I explained to the employee that the 3-compartment sink shall be used to wash, rinse, and sanitize equipment. Also showed employee how to make sanitizer with the correct concentration. |
|
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 hot dogs sitting in a container of water on the stove at 101F for longer than 4 hours. CDI-The hotdogs were thrown away. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and deli ham stored out of temperature in the flip top cooler. The products were stored out of the cold holding range. CDI-The products were disposed of. |