|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor in the kitchen area depleted at time of inspection. New paper towels were provided during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed various re-used food containers from commerical products with stickers/labels still present. Items were removed by PIC. Stickers and paper labels must be removed during the wash/rinse/sanitize process. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed a container of house made coleslaw containing cut cabbage dated for 11/17/18. Voluntarily discarded. Potentially hazardous foods such as cooked vegetables, cut leafy greens (cabbage, spinach, lettuce, etc), and cooked meat products have a maximum storage time of 7 days, which includes the day of preparation or the day that the items are removed from commercial packaging.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed various dry goods scoops stored with handles inside of the food product. Observed a small plastic bowl without a handle stored inside the food product. Items were removed and properly stored, i.e. spiked into the product with handles out. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility lacking chlorine test strips at beginning of inspection. PIC was able to provide such strips by end of inspection period. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/food residue accumulation on the sides/backs of various equipment and shelving. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed grease/food residue accumulation on areas of the floor and walls of the kitchen space. |