|
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 CFPM in establishment during inspection. -2 points- |
|
6
|
0
|
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 employee wash hands and turn off faucets without using a barrier such as a paper towel. CDI - Correct handwashing procedure was discussed with PIC. -0 points- |
|
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 ice in handwashing sink. CDI - Ice was removed by regulator.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee wash hands and use cloth towel to dry hands. CDI - Correct handwashing procedure and discussion of approved hand drying was discussed with PIC. -1 point- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed disposable soufflé cups stored on floor behind counter top. CDI - Box of soufflé cups were moved to designated storage area. -0 points- |