|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The person In charge must be a certified food protection manager |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed employee take orders, use cash register and go back to handle food without washing hands. Must wash hands between tasks and when returning to the kitchen. CDI- stopped and washed hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. -P
meat balls were 104-110F, must be 135F or above. CDI- reheated |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
grilled chicken in walk in cooler was 48-49F. Must be 41F or below. CDI- cooled down |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. -Pf
Several spray bottles were not labeled that contained chemicals or cleaners. CDI- they were labeled |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
All food employees must wear a hair restraint |