|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Food Safety training required. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf)
Observed employee touch cooked chicken with bare hands. Bare hand contact is prohibited when touching ready to eat food.
CDI
When asked, the employee put gloves on. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (PF)
Flip top cold temperature reads at 51F. Cold food must be stored at 41F or less. Recommend ambient temperature of refrigerator to be around 38F. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf)
PIC is required to have a thin probed thermometer capable of checking temperatures between 0F to 220F.
Recommend a digital thin probed thermometer. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
Yes |
2-303.11 Prohibition - Jewelry (C)
Observed employee wearing bracelets. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Counter top needs repair. |