|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC during inspection stated no one at the facility has a certified food protection manager certification. -1 points |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm concentration of chlorine sanitizer at dish machine. PIC was unable to troubleshoot and placed call for work order. Dish machine is not to be used until it is fixed and PIC will use 3-comp sink for washing, rinsing and sanitizing multi-use utensils. PIC will hand mix sanitizer in 3-comp until dish machine is operational. Single-service cups, utensils and to go boxes will be used until dish machine is repaired. A VR is REQUIRED no later than 03/10/2022 to confirm dish machine has been fixed and dispensing sanitizer at proper concentration. REPEAT -3 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed minor dust buildup on vents under hood over grill. Increase frequency of cleaning. -0 points |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 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. -C Observed scuffed floors in kitchen and serving areas. Monitor and repaint as needed. -0.5 points |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -C Observed employee items in a plastic bag in RIC near office desk stored with sliced ham and turkey. CDI - Employee items were moved to bottom shelf. -0 points |