|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) The PIC shall be a certified food protection manager having passed an ANSI accredited course. *No one CFPM certified at time of inspection. Ensure PIC on shifts obtain certification during hours of food preparation / service. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. *No handwash sign at women's bathroom or hand sink at front drink area. CDI - Provided new hand hygiene signage. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (2) Covered or inverted. *Invert large spoons stored on shelf in back. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. *Observed leak at faucet of 3 comp sink; repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed floor under /around drink syrup rack in back that needs cleaned. |