|
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. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed containers of chirozo and eggs, cooked beef, and cooked chicken all being kept 2 days past disposition date. CDI-diacarded. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall behind prep cooler. Exposed dry wall/studs. Must paint/seal or cover with non absorbant tiles/panels. (REPEAT). Repair hole in ceiling in storage room. Repair wall above hand sink in men's room. Repair doorframe in kitchen area.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Floor drain draining slowly. Monitior drain.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair soap dispenser in men's room. Still functioning but has a hole in top. REplace burned out light bulbs. |