|
2
|
0
|
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 Observed no one in establishment at beginning of inspection with a CFPM certificate. Two managers with CFPM certificates arrived after inspection had begun. Establishment is on a transitional permit and has until May 15th, 2022 to obtain certifications for PICs. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in female restroom. CDI - Handwashing signage was provided to PIC.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both handwashing sinks in kitchen area without paper towels. Provide paper towels to promote as much hand washing as possible. CDI - Paper towels were removed from storage and provided by PIC. -1 point- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed raw shell eggs being held on TPHC without begin time or discard time marked. CDI - PIC marked times on eggs being held on TPHC. -REPEAT- -3 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in kitchen. CDI - Contents were identified to be sanitizer and the spray bottle was labeled. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Observed food debris, residues, and build up on prep surfaces, in reach in coolers, and along shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed heavy damage to tile work and coving in male restroom. Repair/replace tile. -0.5 points- |