|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed no safe handling instructions for chicken or pork from the case. VERIFICATION REQUIRED. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two tags of sold without a date marking on it from January. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a bracelet/watch while performing food preparation. Make sure food employees remove all jewelry other than a plain wedding band. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed minor rust in microwave starting to accumulate and melted plastic top surface. Make sure to keep in good repair. REPEAT Points not escalated due to separate issue from last inspection. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including basins, drain boards, spray arms etc shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean side of drain board with food debris and build-up. Make sure to clean prior to use and as accumulation occurs. |