|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager
NO FOOD MANAGER ON SITE |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Date mark all food that has been prepared or cut- PIC made sure that employees were marking food with dates. CDI by date marking all items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Clean shelves and repaint or replace shelves with rust in units and on shelf over the 3-comp sink. Replace the broken handle on the reach-in unit. Replace the shelves in the prep units that are heavily worn. Clean gaskets, mixer parts, speed racks in bakery area and lids/handles to dry food containers. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C)
The dumpster must be on a non-porous surface |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- Clean floors under equipment and by legs and beside mixers. Clean walls. Clan back of door by the mixer. Repair the ceiling in the restroom. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting
Increase lighting in both areas of the kitchen. Increase the lighting in the walkin freezer to 10 foot candles. |