|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have food safety training from an ANSI-accredited program (certificate). OBSERVED NO SERVSAFE OR ANSI-ACCREDITED EQUIVALENT CERTIFICATE AT FACILITY. ATTAIN FOOD SAFETY TRAINING PRIOR TO NEXT INSPECTION AVOID 2PT DEDUCTION. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 ThawingExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below,(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), orOBSERVED METAL CONTAINER OF FISH THAWING ON PREP TABLE IN STANDING WATER. CDI BY INSTRUCTING STAFF TO RELOCATE CONTAINER TO PREP SINK UNDER CONSTANT COLD WATER. |
|
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. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENT(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.CLEAN OVERHEAD VENTILATION GUARD IN KITCHEN. |