|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 The PIC shall demonstrate knowledge by responding correctly to the inspector's questions related to the specific food operation. no one working today knew about food saftey and was able to handle questions. Person in facility said they don’t handle anything with food. R |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No one today hand any certificate food food saftey and was not able to produce any certificate. Take a class like ServSafe. R |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11 Ensure food employees are informed of their responsibility to report required symptoms, illnesses, and exposure. Pf No employee health policy found in facility. REHS emailed the paperwork to owner. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 The establishment shall have written vomit and diarrheal clean-up procedures to minimize the spread of contamination and employees’ exposure. No plan found in facility. REHS emailed copy for owner. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf F3 and FR7 was found to have food in the unit with no date marking. None cold answer REHS questions. All food must be dated marked in facility. Will return to see this corrected. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. The Potatoes were found in baskets on the floor in front of Kyles dry storage. Be sure to store at least 6 inches off the floor to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. F19 has a broken handle. Fix handle.
4-205.10 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. Glass Door coolers are not to be used for food of packages that are opened. Glass door coolers are for prepackaged items only per labeling found on units. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. The handsink at the back door is leaking on the floor when used. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint peeling paint where needed on floor. R |