|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) The PIC shall be a certified food protection manager. -C Observed PIC with a Food Handler ServSafe certification. PIC with certified food protection manager certification was not present at the beginning of the inspection but showed up ~20-30 minutes after the inspection started. -1 point |
|
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 dry hands before turning off faucet without re-contaminating hands.-P Observed food employee turn off faucet after washing hands and before drying. CDI - EHS educated food employee on proper hand washing techniques. Food employee rewashed hands correctly. -2 points |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -C Observed several boxes of unwashed produce over top of RTE sliced turkey and pimento cheese. CDI - PIC moved RTE items to opposite side of WIC to correct storage order. -0 points |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open pack of sliced turkey with no date. PIC stated the turkey was open to prepare turkey sandwiches the day before. CDI - PIC added date to turkey package. -0 points |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -C Observed food employee with watch on wrist and ring with stones. CDI - EHS had conversation with PIC that no watches or rings other than plain rings should be worn by food employees while working. -0.5 points |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -C Observed cracked and soiled floor tiles behind the grill/steamer area. Increase frequency of cleaning floors in hard to reach areas of the facility. -0 points |