|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity on site at all times shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees shall drink from a closed beverage if handled to prevent contamination of equipment. Observed a closed employee beverage located on shelf above drainboard of 3 compartment sink. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored outside of sanitizer and not submerged in small containers along prep line.Containers of sanitizer solution shall be stored so contamination of equipment is prevented. Observed several small containers of quat sanitizer stored along prep line on top of prep tables and single-service articles. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored in a clean, dry area. Observed clean linen stored against soiled broom and dustpan near 3 compartment sink. Observed recyclable container and trash container stored up against reach-in freezer and cooler in kitchen. |