|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with servsafe certification. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC and food service worker quickly wash hands for less than 20 seconds. No barrier for turning off sink faucets was observed. CDI-PIC and food service worker were instructed to rewash hands before donning new gloves and preparing food. Observed PIC and other food services workers all properly wash hands during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer in 3-comp sink concentration measuring below 50PPM. CDI-PIC refilled compartment with sanitizer which measured 250PPM
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable cutter stored clean with built up food debris. CDI-PIC placed vegetable cutter in wash compartment. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed six secondary food containers without labels. CDI-PIC labels all containers with proper label. |