|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - Accreditation required. No one on site with certification. Gave instruction to requirements and reminded of January 1, 2014 compliance date. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Hands must be appropriately washed between tasks, between glove changes, before donning gloves or frequently thorought the work shift. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Provide an adequate method of date marking to be able to determine discard date. Observed day label marked Saturday which was reported to be for discard next Saturday (over 7 days). Observed products without labels to be used in unknown amount of time. Discussed with bar manager. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.13 Tracking Powders, Pest Control and Monitoring - Use only insecticides approved for commercial use in kitchen. Observed Raid spray for flies on cart. Gave instruction to discontinue use and store all chemicals in approved area. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests - Assure kitchen is free of flies. Observed several flies in kitchen. Gave instruction to enhance fly control. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - Remove bags of ice from floor in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - Store wiping cloths clean on clean surface or in sanitizer solution. Observed soiled dry towel by hot dog steamer. Removed and gave instruction. |