|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved program. Observed PIC not certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Employees must wash hands when engaging in activities that contaminate hands prior to working with food. Observed only employee on duty repeatedly opening and closing door leading from from front counter to kitchen. Employee engaged in cooking of food in kitchen and restocking of front buffet at counter after contacting door knob repeatedly. CDI- Directed to wash hands, and discussion of removing or propping door or installing handsink at front counter. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping surfaces shall be held in between uses in an approved sanitizer. Observed several wet cloths on surfaces in kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Store ice scoop with handle extending out of ice or on a clean dry surface between uses. Observed ice scoop handle at drink station ice bin with handle down in ice. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Surfaces shall be smooth and easily cleanable in facility. Floors of wooden cabinets peeling at from counter. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Keep non food contact surfaces clean. Observed significant old food debris on floor of small prep cooler across from wok station. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
better and more frequent cleaning of floors needed, especially behind and under equipment. |