|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- PIC should have certified food protection manager certification. PICs ServSafe is expired. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P Observed chlorine sanitizer exceed concentration. CDI-PIC remade chlorine sanitizer solution to correct concentration. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Observed cobwebs in corners throughout establishment (i.e behind ice machine, and RIF). Be sure to keep clean. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Nonabsorbent wooden shelving may be used in dry storage areas only. Observed noncommercial RIC and RIF. REPEAT.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed split gasket in RIF by storage door. Replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed gasket in lowboy with microbial growth. Observed gasket in cold drawers with food debris. Be sure to clean gaskets throughout establishment. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed establishment with food debris/ grease in hard to reach areas and corners of establishment. Observed ceiling tiles in need of repairing as they are caving in. REPEAT.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. Observed several pieces of unused equipment. Remove. REPEAT. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) Observed food prep area measure 11 fc. Food prep area should be 50 fc. Ensure sufficient lighting.
6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition: Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents throughout establishment with dust accumulation and minor rust. Replace.
6-202.11 - Light Bulbs, Protective Shielding: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Observed two lights missing in the food prep area. Replace. |