|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink at cooking area without hand towels. cdi by adding towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on utensils stored as clean on the drying rack. cdi by wash, rinse, and sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside tea urn nozzles. cdi by wash, rinse, and sanitize.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed build-up inside microwave cavities. cdi by cleaning. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed pans tight-stacked while wet on the drying rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in need of cleaning. food debris build-up on equipment. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
observed grease build-up on floors in cooking area. better cleaning of floors needed throughout facility. |