|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Work towarrds gaining certification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Metal utensil stored in handsink by make line. CDI - Employees relocated utensil. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried food debris in crevice of tomato slicer. CDI - Sent to dish area for processing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastice food pans wet stacked on drying rack. Separate to allow air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace shelving with peeling/chipping paint above three comp sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11(A)(3) - Materials used for indoor floors, walls, and ceilings shall be nonabsorbant for areas subject to moisture such as food prep areas. A few absorbant acousitc ceiling tiles used in prep area. Replace with approved waterproof ceiling tiles. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under wire shelving in dry storage areas. |