|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. PIC, Alysia Streater advised that she does not have certification at this time. CDI- PIC was advised of requirement. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some mold build up on upper side portion of ice bin/ form. CDI- PIC cleaned. Improvement observed from previous inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One container of slaw in prep cooler at main prep area dated 11/6 as prep date. PIC advised that slaw is commercially made and dispensed directly from commercial container into smaller container for storage with no other ingredients being added. CDI-discussed requirements for marking use by or discard of food items. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays at prep cooler not protected during storage; cover over back side of cups dispenser is missing. CDI- verbal correction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility can opener is not NSF/ ANSI certified. CDI- verbal correction. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water at 3 comp sink at 104F. Water was allowed to run for a period of 1 minute or less, but did not reach 110F. CDI- verbal correction, adjust hot water at 3 comp sink. |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
Yes
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P. Hose from beverage dispenser down in bucket behind equipment. No water observed to be in bucket today. CDI- verbal correction. Discharge grey water from dispenser in approved manner. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Some dust build up on filter cover above 3 comp sink. Cleaning is needed. |