|
1
|
0
|
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 certification. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 When to Wash - P: Employees must wash hands after handling raw fish before putting on gloves. Gloves does not take the place of hand washing. CDI-employee washed hands |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing knives between cracks of equipment. (at prep unit) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor behind cooking equipment. |