|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food protection manager shall be on site at all times. Observed no SERVSAFE or equivilant. CDI by instruction. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
An effective employee health policy shall be in place in order to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy template was given to PIC in spanish and in english. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
All handsinks must be supplied with a hand drying provision. Observed no paper towels upon arrival at the handwashing sink in the kitchen near the refidgerator. CDI- paper towels were provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Chemical sanitizers shall be maintained at proper concentration levels to ensure proper sanitiziation. Observed a sanitizer spray bottle with a concentration of bleach over 200ppm. CDI- bottle was mixed with the correct concentration of bleach, testing at 100ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
All potentially hazardous ready to eat foods shall be properly date marked. Observed no date marking in the facility. CDI by instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
All chemicals shall be properly labeled. Observed two spray bottles of water and one spray bottle of sanitizer without a label. CDI by instruction. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
A thin probed small diameter metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction. |