|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12;Core; (A) Certified Food Protection Manager; No person in charge on site with ServSafe or other approved food protection manager certification. The designated person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Upcoming ServSafe classes reviewed with manager onsite. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14;Priority Foundation; No test strips available to check concentration of sink and surface sanitizer. Provide a test kit that accurately measures sanitizer concentrations. EC used test strips and verified solution at correct concentration. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15;Core; Leak at three compartment sink sanitizer sink basin. Maintain a plumbing system in good repair. Repair this leak. Currently large foil tray under sink to catch leak and discarded in nearby floor drain. No points deducted |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12;Core; Cleaning, Frequency and Restrictions; Floor drain under three compartment sink has black residue buildup and needs to be cleaned.
6-101.11;Core; Wall behind oven area is open and no drywall, and pipe and insulation is visible. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. This wall area needs to be repaired and covered. |