|
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 SERVSAFE OR ANSI-ACCREDITED EQUIVALENT FOOD SAFETY TRAINING CERTIFICATE ONSITE.OBTAIN CERTIFICATE TO AVOID 2 PT DEDUCTION |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P OBSERVED JUG OF BLEACH STORED ON MEAT PREP TABLE BESIDE RAW CHICKEN.CDI BY STAFF RELOCATING BLEACH |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENT (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. OBSERVED SOME SLIGHT DUST ACCUMULATING ON OVERHEAD VENTILATION GUARD IN MEAT PREP ROOM. CLEAN |