|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification. CDI by instruction. Repeat |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoEmployees may drink from a closed beverage container if contamination of equipment and hands is prevented. Observed several employee beverages covered with tin foil and employees touching tin foil to remove cover for drinking. CDI by instruction. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours shall be kept for 7 days at 41 degrees and below and 4 days between 42 and 45 degrees F. Observed a container of sausage with a date of preparation of 8/21 and a container of turkey in flip top prep cooler with a date of preparation of 8/21. CDI, operator discarded sausage and turkey. Improvement made since last inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping clothes stored on shelf below pizza prep table.3-304.14 Wiping Cloths, Use LimitationContainer of sanitizer solution shall be stored off the ground and so they don't contaminate equipment, utensils, food, and single-service items. Observed a spray bottle of chlorine sanitizer hanging over prep sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed shelving above flip top prep unit accumulating some dust. |