|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF- PIC was not present during the start of the inspection. CDI- PIC arrived at the end of the inspection.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- PIC was unable to provide documentation of being certified in an approved food protection managers course. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- Repeat- Observed hot dogs, cut lettuce and bologna not date labeled. CDI- PIC voluntarily discarded the items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without any protection from out door pests. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC cleaning and handling equipment and utensils. |
|
47
|
1
|
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.- REPEAT- Observed grease build up on cooking equipment and hood system. Observed food debris on cooking equipment. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. -REPEAT- Observed grease/food residue accumulation on hard to reach areas of the floor and walls of the kitchen space. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - Observed no lighting under hood system. Provide 50 foot candles of light at all food prep areas. |