|
1
|
2
|
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 certified protection manager on site. - 2pts. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P OBSERVED employee and PIC improperly washing their hands by recontaminating their hands by not using a barrier to turn off the faucet. OBSERVED PIC handle putting away cigarette cartons, put gloves on and removed chicken patties and burgers out of the oven. CDI. employees rewashed their hands and was educated the importance of how to wash hands and when to wash hands. REPEAT. -4 pts. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED cart of cigars and trash can blocking the handwash sink at the front of the store behind the register. CDI. PIC rearranged cart and trash can to avoid blocking handsink. REPEAT. -2 pts. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED bone in and boneless wings reheated approximately 45 minutes before EHS took temperature. Temps are in chart above. CDI. PIC reheated wings until they all reached 165F or above. -1.5 pts. |
|
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 not wearing a head covering while handling food. -0 pts. |