|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF: - Repeat- Person in charge must have an ANSI accredited food protection manager certification.. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - 0 pts - PIC was not aware of employee health policy. After contacting GM he was able to point out the policy that was posted on the wall near hand sink. To have an effective policy in place all employees of establishment must be aware of the policy and the requirements of it. Having a posted policy is not sufficient when management and food employees are not aware of it. CDI - Discussed the need for all employees to be properly trained on the policy. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one quat sanitizer bucket reading 50 ppm. CDI - Changed.
PIC stated bucket was from previous night. Ensure that sanitizer buckets are changed out at the open of business to ensure proper sanitization. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed food wrapping and containers soiled with food debris. Observed single service articles stored on soiled surfaces. All single service articles should be stored in a clean location and stored where splash won't occur. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0pts - Observed some ice build up in walk in freezer. Ensure that all lines and compressor are in good working condition build up. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on shelving of hot holding units, lower areas of holding units, exterior/interior of equipment, sanitizer buckets, and lower portions of prep tables. |
|
53
|
0
|
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. - 0pts - Cleaning needed on floor of freezer. |