|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerGENERAL 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 NO SERVSAFE OR ANSI-ACCREDITED EQUIVALENT AT FACILITY. OBTAIN CERTIFICATION PRIOR TO 1/1/2014 TO AVOID MANDATORY 2PT DEDUCTION. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Separation-StorageObserved bottle of all-purpose cleaner stored on rack with dishes, in kitchen. CDI by relocating bottle. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry all utensils completely before tight stacking. OBSERVED MULTIPLE PANS STACKED TIGHT WHILE STILL WET. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS COLLECTING ON MULTIPLE REFRIGERATION GASKETS IN FACILITY. OBSERVED DUST ACCUMULATING ON MAJORITY OF SHELVING RACKS IN KITCHEN. CLEAN ALL ITEMS; THOROUGHLY. |