|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Observed no certified food protection manager on-site. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Food service employeees shall wash their hands using approced methods. After washing hands, employees must use a disposable towel to turn off manual faucets to precent recontamination. Observed employee using washed hands to turn off faucet. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Sanitizer must be at proper concentration. Observed sanitizer too low in sanitizer bucket. CDI bucket refilled. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially hazardous cold foods must be held at or below 45F. Observed pizza sauce held on prep table at 63F. Operator stated sauce is not required to be cold held. Have documentation in place by next inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Food shall be protected from soures of contamination. Observed ppened package of flour stored not sealed. Maintain open packages in a sealed container or wrapping. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment shall be in good repair. Observed split gasket on prep reach-in cooler, broken door handle on freezer in storage area, damaged walk-in cooler door. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceiling shall be smooth and easily cleanable. Observed damaged floors/missing tile in back prep room, holes in FRP at 3 compartment sink, damaged wall covings. |