|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty. A certified food protection manager must be present during all hours of operation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) No paper towels at restroom hansink. Maintain all hand sinks to be fully stocked for proper handwashing. CDI Paper towels provided. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Mold present on container of hot dogs in 2 door cooler. Discard food when signs of spoilage are present. CDI Hot dogs discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) No date marking on RTE foods. Date mark all RTE foods once opened. Use or discard within 7 days. CDI Dates provided by PIC. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) In use utensils stored in room temperature water. In use utensils stored in water must be maintained at 135 degrees or higher. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Multiple pieces of equipment are not in use. Other personal items or unused items present in kitchen. Discard or remove any products, equipment, and items stored in kitchen area not essential to operations. Store personal items in designated areas. |