|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee drink stored above flip top cooler. CDI- Drink removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available at start of inspection. CDI- PIC made sanitizer to proper strength. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed in-consistent date marking system in place with some foods dated for date of prep, some foods dated for date of disposal which can cause shelf life confusion. CDI- PIC changed dates on foods to consistently put date of prep on the food. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of chemicals stored on prep table next to single service items. CDI- Chemicals moved to chemical storage area. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No effective hair restraint in use by kitchen employee. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No quat test strips available. PIC will use chlorine sanitizer and chlorine test strips until they can get quat test strips. |