|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerThe PIC (person in charge) should be a certified food protection manager. Observed PIC onsite during the inspection not certified. Points will be deducted after 1/1/14. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll utensils should be clean to the sight and touch. Observed food debris left on components of the vegetable slicer. All were removed to be re-washed and sanitized.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessSanitizer should be clean and free of debris. Observed sanitizer used for wiping cloths murky with food debris (changed). |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Observed several metal and plastic food containers stacked while wet.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProperly store utensils to prevent contamination. Observed a bucket with a clean ice scoop stored on the floor under the prep sink. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution TemperatureMaintain wash solution temperature at 110F and above. Observed wash water at 106F while washing utensils. |