|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 Certified Food Protection Manager (A) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Observed no certified food protection manager at time of inspection. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Observed food employee wash hands and then turn off faucet with bare hands. CDI, EHS educated food employee and food employee rewashed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils. (C) If used with time/temperature control for safety food, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. P Observed through discussion with PIC that tongs and other utensils stored at work top table next to oven are cleaned once daily. CDI, EHS educated PIC on cleaning food contact utensils at least every 4 hours.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Observed food contact surface of thermometer with encrusted food debris. CDI, food thermometer was moved to 3-compartment sink to be cleaned. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed food debris accumulation on lower work top surface next to oven storing pizza boxes, and food/grease debris accumulation on sides of oven. |