|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration- Person in charge must be a certified food safety manager. PIC not certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored below work contact surfaces and covered. Observed employee beverages stored on work surfaces containing food items. CDI by removing from work surface, discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision- Handwash sinks must be supplied with soap and towels at all times. Observed handwash sink without hand drying device. CDI by adding hand towels. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Ready to eat foods stored for more than 24 hrs in refrigeration must be date marked with date prepared, or date packaged food items are opened. Observed deli meats in open packages without date marking (> 24 hrs. PIC). Observed bbq stored in prep cooler without date mark. CDI- Ham and bbq was voluntarily discared. Turkey meat was correctly date marked. REPEAT VIOLATION. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements- A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. A 2 compartment sink may be approved for use by the department by applying for a variance. |