Rich Chicken

PIC present, demonstrates knowledge, and performs duties

2-102.11 Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; OBSERVED ACTIONS AND DISCUSSION no PIC / NO DEMONSTRATED KNOWLEDGE, required for safe food preparation

Supervision

Hands clean and properly washed

2-301.14 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 SINGLE­SERVICE and SINGLE-USE ARTICLES and: (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; EMPLOYEE CUTTING RAW CHICKEN employee was cutting raw chicken and changed tasks handling french fries with hands / gloved hands, did not remove gloves, and wash hands after raw chinken hand contact

Preventing Contamination by Hands

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. MANAGER CERTIFICATION MANAGER CERTIFICATION: HAS NOT BEEN OBTAINED obtain within 30 days

Supervision

Thermometers provided and accurate

4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. THERMOMETER REQUIRED FOOD THERMOMETER: 1 present

Food Temperature Control

Insects, rodents, and animals not present

6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests; OBSERVED LIVE ROACH ACTIVITY live roaches observed back door /area at end of sinks

Prevention of Food Contamination