|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present at the facililty during the time of the inspection. |
|
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 employee enter the food prep area, wash their hands and then turn off the faucet with their bare hands. Also observed food employee handle a transaction and not wash hands before donning new gloves. CDI- Food handlers rewashed their hands and provided education on the proper hand washing procedure. |
|
20
|
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 sliced Turkey, cut lettuce and black beans in the top prep cooler at above 41F. CDI- Food was voluntarily discarded |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed batter on TPHC not marked with beginning and end times. Also observed facility swtiching from temperature control and time control for the batter. Facility puts the TPHC batter back into reach-in unit and starts the 4 hour time again when taken out again. CDI- times were written on the product. Ensure procedures are being following for TPHC. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed crepe utensils in standing water (83F). REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers accumulating debris. REPEAT |