|
1
|
2
|
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 This became a 2 point deduction on January 1st, 2014. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed broken glass and cans set into the basin of the handsink in the rear area of the store. -CDI Items were removed. Do not use the handsink for any other purpose besides handwashing. Keep it clean and clear of debris. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in a spray bottle to be at 0ppm concentration. Keep sanitizers at the proper strength. -CDI Bottle was emptied. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed food handlers not to have hair restraints. Food handlers must have some type of effective hair restraints |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C Observed soiled linens stored improperly inside a cabinet. Put soiled linens in a proper soiled linen receptacle. |