|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No employee present is certified. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed an employee eating an apple in the middle of the kitchen. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed one container of mozzarella past the 7-day date mark. CDI - Item was voluntarily discarded. No points taken due to improvement from last inspection. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles of chemical without a label. CDI - Employees labeled during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed ice dripping onto boxes of food in the reach-in freezer. EHS recommends covering food products with a sheet pan. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on prep surfaces. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed rusting shelves in the walk-in cooler. Observed deep stains and cuts on the salad prep cooler cutting board. |