|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed PIC not currently certified. CDI by instruction. Must have in place by 1/1/14 to avoid 2 point deduction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PFProperly label all chemicals with common name to prevent accidental contamination of food, utensils etc. Observed spray bottle of bleach with out label. CDI by labeling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CProperly air dry all utensils before stacking tightly together. Observed wet stacked metal pans.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent possible contamination. Observed clean cutting board stored behind faucet of food preparation sink. CDI by relocating to clean utensil shelf. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSingle service items may not be re-used. Observed ziploc bags hanging from shelf above food preparation that had been washed to be reused. Also observed single use clear plastic containers being re-used. CDI by instruction. Bags and containers discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - CReplace green cutting board that is heavily scored/no longer in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFMaintain water in wash vat of sink at least 110F; change water frequently to maintain clean and at proper temperature. Observed water in sink about 110F. CDI by emptying and refilling sink. |