|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during visit, only employees with Circle K “Core Food Safety” certificate of completion. . -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed employee rinsing off pizza cutter using hand washing only sink. CDI - EHS re-educated PIC and food employee, provided by a third party employer, on handwash sink limitations. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed top of cavity of microwave with food splash, increase cleaning frequency. -0- |
|
21
|
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 1 box of flaming hot wings, 1 sausage egg and cheese biscuit, and 2 cheeseburgers being held at hot grab & go case below 135F. CDI - PIC voluntarily discarded flaming hot wings and verified and re-heated all other items that were placed within the last hour to above 165F. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 Cheeseburgers held in cold grab & go case above 41F. CDI - PIC voluntarily discarded items. -1.5- |