|
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. PIC did not have a CFPM certificate. -2 points- |
|
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 no paper towels at hand washing sink in kitchen. CDI - Paper towels were provided. -0 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed fry baskets with build up of food and residues stored on fryer. PIC stated that cooking had not taken place before inspection occurred. Fry baskets had not been cleaned since prior days service. Equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI - Fry baskets were taken to three compartment sink to be washed, rinsed, and sanitized. -1.5 points- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in establishment. A verification is scheduled for 5/22/2021 to determine if establishment is in compliance. -0.5 points- |
|
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. Observed heavy build up of food resides, dust, and debris on bottom of reach in coolers, on fans, on cooking surfaces, and on shelving. Recommend higher frequency and more thorough cleaning. -1 point- |