|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC (person in charge) shall be present during all hours of operation. -PF Observed no PIC present. CFPM (Certified Food Protection manager) was not on the schedule today. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no written or verbal health policy. CDI (corrected during inspection) Health policy emailed with inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed bartender enter the facility from the outside, enter the kitchen area and start to unload clean dishes from the dish machine without washing his hands. CDI (corrected during inspection) Bartender was instructed to wash his hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a pepper and an peeled onion directly on the wire rack of the prep cooler and 2 more peepers on the wire rack of the one door refrigerator. CDI by removing them and rinsing them off in the prep sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. Observed some pink build up in the ice machine. CDI bartender mixed up quat sanitizer and cleaned the interior portions with a sanitizer cloth. Observed build up and a small amount of food debris on the stem thermometer and 3 pans stored on the clean rack above the prep sink. Dish washer did not work last night. Soiled dishes were left on the counter and in the sink. Rice 140F in a small covered pot was left on the stove top overnight. CDI by returning pans and pot to the 3 comp sink for washing. Thermometer was cleaned with a sanitizer cloth. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some items such as salt, sugar and spices not labeling on the cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
4-101.16 Sponges Use Limitation - C Observed a sponge in the 3 comp sink. Sponges are not allowed for utensil washing. |
|
53
|
0.50
|
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, walls and floor areas, under the cook line, 3 comp sink and bar equipment with build up and debris present. |