|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
PIC must be knowledgeable regarding the employee health policy. PIC was unable to discuss any part of the employee health policy. CDI- by education. REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Maintain handsinks free and accessible for use. Observed back handsink used for storage and blocked by mops and a box. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Provide sanitizer at the proper concentration. Observed quat sanitizer at 0ppm (re-prepared). REPEAT |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
Replace missing thermometer inside the back room prep cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly store clean utensils. Observed clean tongs stored with hanging deodorizer trees. |
|
51
|
1
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Properly clean mens restroom. Repair sink faucet threading and door handle. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean back room area. Organize storage. All items need to be at least 6 inches off the floor. Clean the grease trap. An odor is emanating from the grease trap area. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Provide designated area for employee personal items. Observed several personal items stored on the back room prep table. |