|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager- At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties- Person in charge must exhibit knowledge of employee health policy and food code requirements pertaining to EHP. PIC did not provide details of EHP. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance- Handwash sink must remain accessible to employees and not used for storage. Observed boxes stored on handwash sink. CDI by removing boxes. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Separation-Storage- Toxic chemicals must be stored in a safe location away from food, single service items. Observed chemical cleaner stored on dry storage rack with packaged food products and clean utensils. CDI by moving cleaner to chemical storage area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Observed plastic pans wet stacked on drying rack. |