|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food protection manager certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-202.12 Provide at least 100F water at handsinks.-Pf Hand sink by dish area missing paper towels; hot water turned off to hand sink at cook line. CDI - Paper towels restocked and hot water turned on at hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives and magnetic knife holder soiled with food debris. CDI - Knives sent to dish are for processing and magnetic knife holder cleaned during the inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking system in place. CDI - PIC correctly back dated items he was certain of the production date; all other discarded. VR - Will return within 10 days to verify date marking system. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in bin of cooked rice in walk in cooler. CDI - Scoop removed. |
|
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. Clean build up from walk in cooler shelves and crumbs form low prep cooler gaskets. |