|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw meats in direct contact with shelving in freezer. CDI-food discarded.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above cooked chicken in walk in cooler, also observed raw eggs stored above packages of noodles in cooler. CDI-items rearranged to proper storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Way 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils soiled with food debris and stored as clean. CDI-items taken to be re-cleaned. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths heavily soiled with and odor. Instructed PIC to discard and buy new cloths. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several broken/cracked utensils used in kitchen. Replace. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. CLeaning needed on floors, walls, ceilings and surfaces throughout kitchen. |