|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C PIC is not certified food protection manager. Initial permit was issued 10/19/16. |
|
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 decontaminating hands. -P Observed food employee decontaminate hands after correct hand washing procedures, by dispensing paper towels without barrier. CDI, corrected by instruction. EHS recommended dispensing paper towels prior to washing hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in hand washing sink near ordering station. Ensure access to hand sinks at all times. PIC stated other sinks were being serviced to remove battery operating system for sensors that are currently being used. CDI, PIC removed sanitizer bucket from hand sink. As |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed cut lettuce at prep cooler with temperature above 45F. Lettuce was cut 3 hour before inspection. PIC stated lettuce is always placed at prep cooler after prepping. Temperature was checked 2 time with no temperature difference. CDI, Lettuce was placed in walk in cooler, uncovered to reach 45F within one hour. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in use shakers unlabeled. Repeat |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in bucket with sanitizer concentration of 0ppm. Repeat |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked while still wet. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without one lid. |