|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times of operation. PIC at time of inspection not certified. CDI by instruction. Must have in place by 1/1/2014 to avoid 2 point deduction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PFAll handsinks must be supplied with hot water of at least 100F. Oserved both restroom handsinks and sink near register with no hot water. Verification required. Observed both other handsinks in facility with hot water over 100F. Use handsinks supplied with hot water until repair can be made. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain quat sanitizer at 200-400ppm. Observed sanitizer in bucket and in 3 compartment sink about 100ppm. CDI by emptying and refilling. Observed correct concentration directly from dispenser at 3 comp sink. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous ready to eat foods in refrigeration longer than 24 hours must be labeled with the date opened/prepared or discard date. Observed no required items with dates. CDI by instruction. Verification required. |