|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. There must be a certified person in the facility at all times of operation. Certified person off at time of inspection. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.14 When to Wash - P: Observed employee changing gloves after handling raw eggs without washing hands prior. Must wash hands before donning gloves after handling raw food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Observed sticker residue on outside of clear insert pans. Remove sticker residue completely. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside lowboy containing raw fish and shrimp. Clean shelving near seafood breader area and where needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under all equipment. Clean floor drain under hot holding unit near front hand sink. Clean flor inside walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters. |