|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No points taken due to being within the 210 days of the permit being issued. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P A volunteer was observed turning the water off at the hand sink with their clean hands. EHS stopped the volunteer and explained that the water must be turned off with a paper towel to prevent re-contaminating their hands. The volunteer immediately re-wash his hands correctly. CDI |