|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no one present certified as a food protection manager present during food prep before opening (10am-11am). |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied at handsink next to prep unit. CDI - Paper towels provided immediately.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at neither the handsink by prep unit nor in both men's and women's restrooms. CDI - Handwashing signs provided. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tilapia sauce (tomatoes) and chicken empanadas dated 7/29-8/4. Chicken empanadas were prepped yesterday but was not labeled with a new label. CDI - Tilapia sauce voluntarily discarded. Chicken empanadas dated properly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen due to back door being open. WIC is outside. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in kitchen not wearing a hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed electric tea kettle for household use only.
No signaturer needed due to COVID-19 guidelines. |