|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection ManagerGeneral Comment: At least one person on site in a managerial capcity shall be an ANSI accredited certified food protection manager by January 2014. Observed nobody on site with certification at time of inpsection. CDI by instruction. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoGeneral Comment: Employees shall drink from a closed beverage container if handled so that contamination of equipment, food, and single-service items is prevented. Observed 1 uncovered employee beverage behind front counter. CDI, operator removed beverage. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
. 6-301.14 Handwashing SignageGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash signs at handwash sinks behind bar and kitchen. CDI, handwash signs provided. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat food and held in establishment over 24 hours. Observed cooked sausage and open container of cut tomatoe in walk-in cooler that operator stated was prepared on Wednesday not date marked. CDI by instruction, facilities first inspection under food code. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensGeneral Comment: Animal foods offered uncercooked or rare to customers must be identified by a proper consumer advisory consisting of a DISCLOSURE and REMINDER. Observed cooked-to-order eggs and hamburgers offered on menu and menu board with a REMINDER but no DISCLOSURE and not astersiked on menu. CDI by instruction, Provide proper consumer advisory on menu and menu board by next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods Use proper methods to cool food. Observed sausage cooling in a covered container in walk-in cooler. CDI, operator removed cover to allow for rapid cooling. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair RestraintsFood employees shall wear effective hair restraints. Observed several food employees without a hair restraint.2-303.11 Prohibition-Jewelry Food employees shall not wear jewelry on their wrists or fingers, except a plain wedding band. Observed employees with rings, watches, and wrist bands. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping clothes on counter surfaces and under cutting board in kitchen. |