|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - PIC must be a certified food protection manager on or before Friday, February 26, 2027. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - 2-301.14 When to Wash (P) - An employee was observed donning gloves without first washing their hands. Additionally, this employee handled money at the window and commenced preparing food without washing their hands. FOOD EMPLOYEES shall clean their hands and exposed portions of
their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B);
(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves to initiate a task that involves working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.
CDI - employee washed hands on both occasions when asked. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - cold hold all TCS foods at or below 41F. Mayonnaise and ranch dressing that had packaging that stated refrigerate after opening were being held at room temperature. CDI- both atoms were voluntarily discarded during the inspection. Chicken and pork were left on the counter during the lunch rush and were holding above 41F. Both items were inside the preparation cooler and other foods in this cooler. We’re holding at 41 below. PIC understands that foods can’t be left on the counter for extent periods during service. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Cooked chicken, sliced melon, and sliced tomato were not date marked in the refrigerator. Date mark all TCS foods with the date opened or prepared. CDI- Items date marked during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A-F) In-Use Utensils, Between-Use Storage (C) - Two in-use spoons were being stored beside the grill in a plastic container between uses. Store in new utensils and hot water at or above 135°F. CDI- spoons sent to wash. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Hard to reach locations in this mobile food unit are visibly soiled and need to be cleaned. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - Employee personal atoms were restored randomly throughout the mobile food unit, including on food context, services or with food. Store employee personal items in a designated location where they will not become a potential source of contamination for food or food contact surfaces. |