|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. No certified food protection manager on site. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C.A handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. No handwash signs at kitchen and bar hand sinks. Signs left. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction - P. No letter of parasite destruction for steelhead trout offered undercooked on menu. VR and CDI - will return to verify letter; meanwhile, fully cook trout to 145F or above. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Unlabeled spray bottle of liquid, supposedly sanitizer. CDI - discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label all working containers of food. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. During pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135F or higher, or in running water of sufficient velocity to flush particulates to the drain. Observed container of room temperature water holding utensils at dessert station. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store cleaned equipment and utensils, clean linen, single service and single use articles in a clean dry location, where they are not exposed to splash, dust or other contamination, at least 6 inches off the floor. Observed cake/cheese knife stored behind faucets of prep sink. |