|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Each handwashing sink shall be supplied with a handwashing sign. Observed no handwashing sign at the two handwashing sinks in the kitchen. CDI- handwashing stickers were provided (Spanish). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed cut cabbage in vinegar solution cold holding at 65F. CDI- cabbage was voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
All wet wiping cloths shall be held in sanitizing solution between uses. Observed wet wiping cloths throughout the facility outside of solution. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
All physical facilities shall be maintained and remain smooth and easily cleanable. Observed missing tiles in the kitchen. Observed stains on the ceiling tiles. R. |