|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with active ANSI food protection manager certification. At least 1 employee shall be present with ANSI food protection manager certification during all hours of operation. PIC states that she is scheduled to take her class in the next couple weeks. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling phone while talking on phone. Employee went back to making drinks and placing donuts in to-go box without washing hands in between. Wash hands after engaging in activities that contaminate the hands. CDI - Employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf 1 handsink in prep area out of soap. CDI - PIC refilled dispenser. //
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Other handsink in prep area missing paper towels. CDI - PIC refilled dispenser. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Milk pitchers and blender pitchers have been in-use since opening at 5AM according to PIC. At 9:45AM these items were still in use and had not been washed, rinsed and sanitized. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Items taken to sink and washed upon request by EHS. |
|
40
|
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. PIC not wearing hair restraint while preparing food. Wear a hat or hair net when preparing food. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Coffee filters stored unprotected. Box of straws on floor upstairs. Store single-use/single-service articles in original protective packaging or in a protective manner, and store these items 6 inches off the floor. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gaskets on drawers of sandwich cooler are torn. Replace torn gaskets. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed on prep table. Store personal items separately from food preparation surfaces. 0 pts. |