|
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: Person in charge must have an Ansi accredited food protection manager certification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Need paper towels in men's room.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Discontinue storing metal scrub pad in hand sink. Hand sinks are to remain free of items. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
"3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed lo mein and sweet and sour chicken stored in walk in cooler not dated. Any potentally hazardous foods cooked and kept longer than 24 hours must be dated. CDI-foods cooked early morning day prior. Dated. |
|
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. Reseal gasket on small prep cooler door. Split. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Floor drain clogged under back hand sink and middle of floor. Repair. |