|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
•The Person-In-Charge was not demonstrating ACTIVE MANAGERIAL CONTROL by performing required duties enumerated in 2-103.11 (Pf) such as ensuring food employees are washing their hands as required; CDI by education, correction noted in #8, 10 & 50 |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
•Food handlers began working without washing their hands. 2-301.14 - When to Wash: Food employees shall wash their hands when starting work/prior to handling foods. P CDI by food employees obtaining a potable water hose, filling their tank from an approved water supply and washing their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
•There was no cold OR hot/tempered water available at the handsink. 5-202.12 (A) - Handwashing Sink, Installation: Provide at least 100F water at handsinks (core) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
•Stacks of trays and other single-service containers were on a shelve over the sinks with the open side up (unprotected/not inverted). 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
•Wire racks inside reach-in cooler have peeling paint. DO NOT REPAINT racks in the cooler, must replace. 4-501.11 -Good Repair and Proper Adjustment: Equipment shall be maintained in a state of good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
•The range top and exterior of the frying pan is coated in accumulated carbon/grease and needs more frequent cleaning. 4-601.11 (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (core) |
|
50
|
1
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
•Initially there was no running water (hot or cold on the MFU. The fresh water tank was empty. 5-103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands.-Pf CDI by food employees obtaining a potable water hose, filling their tank from an approved water supply at the location |