|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Person in charge must have passed ANSI approved food safety course. Points will be deducted as of 01/01/14. PIC is currently enrolled in Servsafe at CPCC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw meat below/away from all vegetables & ready-to-eat foods; properly store raw meat, fish and poultry in order of final cook temp.: raw meat must be stored above/away from raw poultry. Observed raw pork stored above lettuce in walk-in and raw hamburger above bologna in freezer; observed raw turkey stored above raw meat in freezer. CDI: items relocated properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Thoroughly clean equipment to remove food debris for proper cleaning/sanitization process. Observed several pans, stored as clean, with food debris. CDI pans placed at 3-compl. for rewash. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Continue efforts to eliminate fly presence. Observed fly in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Air-dry all equipment before tightly stacking. observed wet, tightly stacked pans stored as clean. CDI: pans separated. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Repair leak at can wash faucet & remove plastic wrap from 3-comp. prep. sink. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Keep dumpster doors closed. Observed doors open upon entry into restaurant. |