|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety
Observed that PIC’s ServSafe certification had expired. Obtain certifications. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed paper towel and employee phone in back handwashing sink at beginning of inspection. CDI-Items were removed from sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup on and around coffee/tea dispensers above filter tray. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration in sani cloth buckets were reading below 200ppm on QAC test strip Be sure that entire wiping cloth is submerged in sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop for ice machine stored on top of ice machine where cleaning is needed - buildup observed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility does not yet have irreversible temperature measuring device for high temp dish machine in back. Email was sent to store owner showing examples of high temp registering devices. Verification required by 7/21/22 |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor buildup observed along no food contact surfaces on front line - tops and sides of equipment. Improvement since last inspection. |