|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C:Person in charge must have an Ansi accredited food protection manager certification. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Diced chicken 48F in make station Steak 47F in make station. CDI- placed in cooler |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - PF: Eliminate gnats. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean shelving above 3 comp sink. Clean prep sink. Observed tape on lip of sink and drain board with debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall across from seasoning rack.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace rusting shelving. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C: Increase lighting in prep sink area.
6-305.11 Designation-Dressing Areas and Lockers - C: Discontinue storing personal items with items used for restaurant. |