|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site during inspection. CDI by instruction. |
|
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 food employee turn faucet off with bare hands after hand washing. CDI by instruction. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed employee washing equipment at 3 compartment sink with detergent at 105 degrees F. CDI, detergent water filled to required temperature.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Employee stated that blenders and TCS food contact surface gets cleaned every 5 to 6 hours. CDI by instruction to ensure that the frequency of cleaning is increased so that they get cleaned within every 4 hours. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of chemicals hanging from hand washing sink behind front counter. CDI, |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist band worn on wrists of employee. |