|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C:Person in charge must have an Ansi accredited food protection manager. Must have an up to date certification and be at facility at all times of operation. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12 Cleaning Procedure - P: Observed employee washing hands with gloves on. Must wash bare hands properly then place new gloves on hands. CDI-talked toemployee about proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF: Must have soap at all hand sinks.
6-301.12 Hand Drying Provision - PF: Need paper towels at all hand sinks. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law - P,PF:Observed pastries at front counter. Pastries are made in another facility and being sold at current facility. Contact Department of Agriculture for approval. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken/missing baseboard tiles where needed (near mopsink, back hand sink, walk in cooler). Sealdoorframe leading to back room. |