|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one has food safety certification. Work
towards gaining certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at kitchen hand sink upon entry. CDI - Paper towels provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut cabbage, cheese, and raw shell eggs holding above 45F in flip top. CDI - All relocated to low prep cooler for rapid cool down. VR - Will return within 10 days to verify correction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bucket with no label stored on cutting board. CDI - Sanitizer bucket labeled and relocated to low shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair split gaskets on low prep cooler doors and repair shelves with chipping paint and rust in reach in cooler. Improvement noted from last inspection. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from
prep cooler door gaskets and dust accumulation from walk in cooler fan guards. |