|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager Observed no documentation of approved training. A Person In Charge (PIC) must have ANSI approved training and a trained PIC must be present at all times. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers Observed staff member to be washing dishes in water that was 86F. Water of 110F or hotter must be used at all times while washing items. -CDI Hot water was added to bring up temperature. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Observed unlabeled spray bottle of chemical. Bottle was removed for labeling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination Observed food items set in remote freezer to be set on the floor. Do not store food items on the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required Observed staff member to be towel drying pans. Do not towel dry items. Items must air dry. |