|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee use cold water to wash their hands. CDI-Stopped the employee, had them turn on the hot water along with the cold water to finish the hand washing process. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand washing sink. Manager has the dispenser and soap ready, it just needs to be attached to the wall. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT SOAP IS AVAILABLE AT THE HAND SINK. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer dispenser not properly dispensing the correct concentration of QUAT into the compartment. The facility will manually add sanitizer until the unit can be fixed. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE DISPENSER HAS BEEN REPAIRED. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the reach in freezer, and the front reach in cooler. Have cleaned. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak at the sanitizer dispenser. Have repaired. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sticky floors in the front area and buildup on the floors in the back. Have cleaned. |