|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff. REPEAT. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provde paper towels or approved alternative for hand drying at each handsink. - Pf Observed handsink in kitchen area without paper towels upon entry of facility. CDI - PIC provided paper towels at handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine in front retail area. Increase cleaning frequency. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef cold holding at 45F in reach in unit. CDI - PIC relocated bag of raw beef to freezer to cool rapidly. REPEAT. Points not escalated due to improvement shown; only one item above 41F this inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler in kitchen area and reach in cooler in retail area without internal thermometer.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of spices and oils without identifying labels. |
|
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. Observed rsuted shelving throughout cold holding equipment. Repair/replace as necessary. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed throughout facility on equipment and shelving. Observed cleaning needed in bottom of reach in freezers. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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. Observed cleaning need on floors, walls, and ceilings. REPEAT. |