|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment at time of inspection. A CFPM arrived approximately 45 minutes after inspection began. -2 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handwashing sink with glassware, ice, and straws stored inside. Observed employee fill squeeze bottle with water from kitchen handwashing sink. Handwashing sinks are for handwashing only. CDI - Items were removed from bar handwashing sink. Employee was corrected with instruction. -1 point- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on interior surfaces. Recommend higher frequency and more thorough cleaning. -0 points- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of cleaning agent and box of fly strips stored with single use cups in bar area. CDI - Items were moved to designated chemical storage area. -1 point- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear entry door without door sweep. Install a door sweet to prevent rodent entry. -0 points- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses chlorine sanitizers in dish machine and in sanitizer spray bottles. Establishment had quat sanitizer test strips for three compartment sink. A verification is scheduled by 9/7/2021 to determine if establishment is in compliance. -0.5 points- |
|
47
|
0.50
|
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. Observed heavy build up of residues and debris on exterior surfaces of flip top coolers, low boy coolers, and shelving in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee on food prep table in kitchen area. Designate an area for the storage of employee food or drinks away from equipment, customer food, and utensils. -0 points- |