|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with certified protection manager certification.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee go from cashier to donning gloves and using utensils to begin to get food out of the reheating equipment. EHS stopped employee and redirected to wash hands and don new gloves. CDI |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee take out fried chicken wings and drums from reheat equipment not reaching 165F for hot holding. Employee put food back in reheating equipment. Rechecked and items reached over 165F. CDI |
|
40
|
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 employee making/preparing food with no head covering. |