|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerEnsure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2.2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesEnsure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction. Facility has new PIC who was informed of employee health policy expectation during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use LimitationEnsure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in teh operation. observed employee with gloves on exit back doorto take trash and return to kitchen without removing or changing gloves, CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure quat sanitizer is maintained at proper concentration, observed sanitizer weak in one bucket, CDI by refilling. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlWhen time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for mare than 4 hours without temperature control, after which time they must be discarded. observed missing time label on pizze, CDI by labeling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Ensure all utensils are properly air dryed before stacking. Observed wet stacked metal containers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Ensure all non food contact surfaces are maintained clean, observed general flour residue on racks and shelving throughout. |