|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying ProvisionObserved no papertowels at the kitchen handsink today. Keep papertowels supplied at handsinks at all times to encourage handwashing. refilled during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionOnce a TCS food has been opened/made, only hold it for 7 days if its maintaining 41F or below. Observed deli ham that had been opened for >7 days. discarded during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-StorageKeep chemicals separated from food, food contact surfaces, clean linen, or togo material. Observed furniture polish stored next to oyster crackers in the cabinet. Furniture polish moved during inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair RestraintsObserved food service employees with no hair restraints on today. Must provide hairnet, hat, or visor for food service employees. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
. | 4-602.13 Nonfood Contact SurfacesClean inside of the beer coolers/glass coolers at the bar. Clean inside of RI cooler in the back. Clean out 3 comp. sink. |