|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Certificate not on site. You have 210 days from permit issuance to obtain before 2 points will be deducted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw beef patties and then immediatly start cooking them on the grill - touching utensils and equipment. Stopped, advised to wash hands after handling raw foods before beginning next task. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Ana 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at front hand sink. Stocked. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in containers on line were less than 100PPM Quat. Replaced with Quat at 200ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in cold hold by fries at 55F. Pulled to rapidly chill. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair covering while serving food. |