|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - Certified food protection manager required. No manager certified in food protection. Gave instruction again. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - No handsoap at handsink in dishroom.6-301.12 Hand Drying Provision - No disposable towels or drying device available at handsink.5-205.11 Using a Handwashing Sink-Operation and Maintenance - Handsink shall be easily accessible. Observed bucket blocking front and employee beverages on edge of handsink. Gave instructions for all handsink issues. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain ice machine clean. Observed biofilm in ice machine. Gave instruction and thorough cleaning began. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Use approved cooling methods. Observed sauteed onions cooling with lids intact. Gave instruction and removed lids to facilitate cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - Internal, ambient thermometer shall be available in all refrigeration units. No internal thermometers in 3 units.Gave instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all refrigeration equipment to maintain required temperatures. Temperatures within make table unit are not consistant and unit is holding food at maximum required temperatures. Unit has condensation leak within. Service was called while on site."' |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - Maintain 3-comp sink compartments clean & free of build up. Observed rinse compartment with gritty build up. Gave instruction. |