|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired servsafe certification. Permit is still under transitional and has 210 days to get it. -0- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee wash hands and recontaminated hands when turning off faucet with bare hands. CDI: EHS intervened and had employee rewash hands and turned off faucet with a barrier. -2- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fries over ice at 48F on the top layer. Maintain all parts of the fries at 41F or below. If unable to, consider using TPHC (time as a public health control) and discard after 4 hours at kitchen ambient air temperature. CDI: PIC was emailed a TPHC template. VR within 10 days to ensure procedures are written for blanched fries on TPHC. -1.5- |
|
38
|
0.50
|
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 employee handling food with no hair restraint. -0.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth in sanitizer bucket at 0ppm. CDI: employee refilled with sanitizer at correct concentration of 100-200ppm -0- |
|
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 sliding door open on dumpster. Maintain all doors and lids closed to avoid harborage of rodents and/or insects. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall where the potato slicer is at with buildup. Clean as frequently as needed. -0- |