|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
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 no current documentation of approved training for the Person In Charge. -REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-StorageObserved some bottles with chemicals in them stored over the clean side drain-board of the 3 compartment sink. Do not store chemicals over the clean side drain board, sanitizer vat, or other clean utensil area. CDI, Items were moved. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of ContaminationExcept for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P Observed apples displayed at the lunch counter. Any fruits or vegetables with edible skins shall have the stickers removed be washed properly and then protected from contamination by the consumer via packaging or food guards. The apples were displayed unprotected. -CDI items were removed. Do not offer such items without proper protection.; Corrected During Inspection |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationIn use wiping cloths shall be stored in containers of proper sanitizer and the containers shall be kept up off of the floor. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and VegetablesIf fruits or vegetables are to be washed at the facility, they must be washed in a collander in a clean vat of the 3 compartment sink when the sink is not being used for utensils washing. All stickers are to be removed and the items properly washed. |