|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 Assignment - PF. Observed no PIC available during inspection or an employee available at facility while open for business.
2-101.11 PIC shall be present during all hours of operation. -PF. No PIC onsite during beginning of inspection.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty does not have food certification.
www.servsafe.com |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 wash their hands and then turn off the faucet with bare hands. CDI - stopped the employee and explained the violation; employees washed correctly. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up on the slicers, knives, and meat grinder. CDI-Items broken down and moved to 3 comp sink. Observed left over meat debris inside plastic containers stored as clean at the 3 comp sink.CDI-Item rewash, rinse, and sanitized. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed employee not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored under the prep table. |