|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
An effective employee health policy shall be in place at all times. Observed no employee health policy present. CDI- employee health policy template was given to PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hand washing sinks shall be used for hand washing only. Observed buckets in the hand washing sink in the kitchen. CDI- buckets were removed from the hand washing sink. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
All potentially hazardous foods held over 24 hours shall be properly date marked. Observed no date marking in the facility. CDI by instruction. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths throughout the facility. |