|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 - A certified food protection manager shall be present at all times during food prep and service. PICs arrived approximately 20 minutes after the inspection began; staff already in kitchen preparing food at start of inspection. This became a 2 point deduction as of January 1, 2014. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Water bottle stored on prep surface and coffee cup stored above prep unit at cook line. CDI - Both drinks relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Case of unwashed tomatoes stored on top shelf above sauces and washed produce items. CDI - Relocated tomatoes to shelf with other unwashed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottles of sanitizer at 0ppm. CDI - Sanitizer bottles dumped out, sanitizer remade, verified with test strips. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 - Non-food contact surfaces that are exposed to splash, spillage, or other food soiling shall be smooth and nonabsorbant. Cardboard used to line shelves of wire rack in dry storage area. Replace with plastic or metal. |