|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Facility recently permitted. Ensure at least 1 certified PIC on site at all times during food preparation or 2 point deduction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 not vigorously rub for required time when washing hands. CDI by insturction . |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed containers stored on handwashing sink behind front counter and items stored on handwashing sink behind front counter and spray bottles of chemicals stored on handwashing sink in back room.. CDI, items relocated while on-site. Repeat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken sandwich packaged on-site and holding between 120-122 degrees F. CDI, items voluntarily discarded by PIC. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing and door left open. |