|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed no certified training for the PIC. -CDI PIC was advised to obtain training before the deadline. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved slicer to have been left soiled from the previous day. Food contact items must be washed, rinsed, and sanitized within 4 hours of being used. -CDI Item was marked for cleaning. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
The facility serves some rare beef items. A menu with proper consumer advisory has been create, but has not yet been printed for use. It must be printed and put into use. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair RestraintsObserved staff member to be working with food and not be wearing a hair restraint. All staff handling food must wear a hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageObserved rice utensil to be stored in room temperature water. The utensils may only be stored in water if the water is 135F or hotter. |