|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
Person-in-charge during operating hours must have approved ANSI food safety manager training. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
All managers shall be certified by an ANSI accredited program. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Paper towels needed for handwashing sink out front. Ensure that handwash sinks are supplied at all times.
CDI: Paper towels provided. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Approved methods for thawing are refrigeration, under cold running water 70°F or below, microwave, or as part of the cooking process.
Observed a roll of ground beef out. Ensure that thawing does not happen at room temperature.
CDI: moved to refrigerator. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Keep all items 6" off the ground to prevent contamination. Items observed on the ground - keep protected. |
|
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 (C)
Two Domestic fryers and small domestic refrigerator. Ensure that all items are commercial grade in the kitchen. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C)
Keep the bottom of coolers wiped out and make sure there is no build up. |