|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager(A) 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 PIC WITH SERVSAFE OR ANSI-ACCREDITED EQUIVALENT ONSITE. OBTAIN FOOD SAFETY TRAINING CERTIFICATION TO AVOID 2PT DEDUCTION. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, AvailabilityEach HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.PfOBSERVED HANDSOAP DISPENSER AT HANDSINK IN MEAT PREP ROOM TO HAVE SANITIZER IN IT, RATHER THAN HANDSOAP. CDI BY PIC HAVING STAFF REPLACE WITH HANDSOAP REFILL. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Sanitizers, Criteria-ChemicalsChemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). POBSERVED BOTTLE OF QUAT SANITIZER IN MEAT PREP ROOM TESTING AT 0PPM PER INSPECTOR'S QUAT TEST STRIPS. CDI BY STAFF EMPTYING BOTTLE AND REFILLING WITH CORRECTLY CONCENTRATED QUAT SANITIZER (200PPM)7-201.11 Separation-StoragePOISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLESOBSERVED ISOPROPYL ALCOHOL STORED ON LEDGE OF WINDOW IN MEAT PREP ROOM, ABOVE PREP TABLE. CDI BY RELOCATING ALCOHOL. (ALCOHOL IS USED TO CLEAN LABEL MAKER FEEDER) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTOBSERVED SEVERAL MEAT TRAYS WITH SIGNIFICANT SIGNS OFF PLASTIC CHIPPING ON CORNERS. REPLACE CHIPPED MEAT TRAYS. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED DEBRIS AND FOOD SPILLAGE ON WALK-IN FREEZER FLOOR. CLEAN FLOOR |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding6-303.11 Intensity-LightingOBSERVED LIGHT FIXTURE IN MEAT PREP ROOM ABOVE PREP TABLE, STARTING TO DETTACH AND HANG FROM CEILING. SECURE FIXTURE BACK TO THE BASEOBSERVED ONE BLOWN LIGHTBULB IN WALK-IN FREEZER. REPLACE BLOWN LIGHTBULB. |