|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Violations such as using a three compartment sink to wash hands, using a food prep sink to wash dishes, employees not correctly washing hands noted. The person in charge is responsible for insuring that proper food safety practices are being utilized, these violations indicate that the PIC is not performing those duties.
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified persons at establishment at time of inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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 run hands under cold water for roughly 4 seconds after handling raw chicken, without using soap, and then flick water off hands in the kitchen area. This is NOT proper handwashing. Employees MUST use soap and proper hand drying techniques to prevent contamination. It is apparent that employees do not follow proper handwashing technique. EHS will revisit facility by 2/23/16 to observe whether or not proper techniques are being used.
2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in three compartment sink. CDI by employee wash/rinse/sanitizing the compartments. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink at beginning of inspeciton. CDI by PIC providing paper towels |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee "wash" hands in the three compartment sink by running cold water over hands.
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility has a three compartment sink meant for manual warewashing, but facility was observed using a prep sink to store/rinse dishes. This is not proper procedure. Facility shall only wash dishes in the three compartment sink. Facility will discontinue using the prep sink as a warewashing unit. Verification that facility has discontinued use required by 3/23/16 |