|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
GENERAL COMMENT(A) At least one EMPLOYEE who 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 American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (2pt deduction starts 1/1/2014) Observed facility operating without ServSafe or ANSI- accredited equivalent certification. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Air dry all utensils before tight stacking. Observed black food pans wet stacked on drainboard of 3 comp sink. Air dry before stacking tight.. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
GENERAL COMMENTMaintain equipment in good repair. Observed refrigeration gasket of walk-in cooler door to have a small split on it. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Keep ventilation/intake units clean and nuissance free. Observed dust accumulating on overhead ventilation guards in men's and women's restroom. CLEAN |