|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection ManagerA) 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 Observed PIC not to have training documents. PIC was advised of the training requirements.; Repeat |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf Observed hot water to be 87F in the front kitchen area and 95 bathroom handsink. Provide at least 100F hot water at all handsinks.; Corrected During Inspection by instruction. -REPEATObserved plastic bottles of verious type left in handsinks in front kitchen and rear utensil washing area. Handsinks must only be used for handwashing. Do not set items into the handsinks. -CDI Items were removed. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed.a spray bottle of cleaning chemical set on a table top next to food items and customer service items. -CDI Bottle was removed. Chemicals cannot be set next to food. or customer service items.7-201.11 Separation-Storage |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed garlic butter packages sitting in water in the middle vat of the 3 compartment sink while soapy water and dirty dishes were in the left vat. The 3 comaprtment sink is intended for utensil washing. Do not use it for any food items while there are dirty dishes or cleaning compounds in or at the sink. -CDI Items were removed.3-307.11 Miscellaneous Sources of Contamination |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationIn-use wping cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor. Observed improperly stored in-use wiping cloths. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved clean containers and lids stored in a large container that hand been lined with cardboard. Do not use cardboard to line such containers. Do not store or dry clean items on cardboard. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and ClassificationObserved a Black and Decker 7AMP corded drill that had been used as a mixer with a mixer attachement. Such drills are home repair and construction tools, they are not sanitiary food service equipment. A drill of the same type was noted to have been used as a mixer during the previous inspection on 10/11/12. C. Elmore instructed the staff with verbal coaching that this was not a piece of proper food servive equipment and that it was not to be used in such a manner at any future point. The violation was further noted as a use of improper equipment on the inspection sheet. No drills or other such non-food service equipment is to be used in the food service as food service equipment. |