|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Food employees shall clean their hands in handwashing sink only and use proper handwashing procedure (2-301.15/2-301.12) Observed employee rinse hands in 3 comp sink before donning gloves to prepare food. CDI-EHS directed employee to handsink and demonstrated proper handwashing procedure. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date .mark ready to eat, refrigerated, TCS foods held longer than 24 hours and no more than 7 days. (3-501.17) Observed beef stock leftover from day prior without any date label. CDI-labeled. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
Consumer advisory needed for undercooked animal foods. (3-603.11) Observed disclosure on menu but reminder missing. VR. Asterisk beside item shall lead to a footnote stating, "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
A temperature measuring device with a suitable small diameter probe designed to measure temperature of this masses shall be provided and available. (4-302.12) Facility only has large probe thermometer available. VR |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store .wet wiping cloths. (3-304.14) Observed several wet wiping cloths stored on counters throughout kitchen. Store wet rags in sanitizer.Wiping cloths shall be air dried in a location and in a manner that prevents contamination of food, equipment and utensils. (4-901.12) Observed soiled rags air drying on 3 compartment sink and prep sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-601.11) Better cleaning needed on non food contact surfaces of meat slicer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Physical facilities shall be kept clean. (6-501.12) Clean floor under red beverage crate under three compartment sink. Clean dust from ceilings around air vents. |