|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed dishes in the handsink.
Handsink is only approved for washing hands. CDI Dishes were moved to 3 comp sink.
6-301.12 Hand Drying Provision (Pf) Store paper towels on a dispenser. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
Cutting boards and utensils must be cleaned and sanitized by approved methods. Wash and sanitize cutting boards and utensils in the 3 compartment sink. Submerge cutting boards and utensils in sanitizer.
50 ppm of Chlorine sanitizer is approved. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control (P) (Pf)
Pizza in warmer was not time stamped. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Need chlorine test strips. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Store wet mop at can wash area.
6-501.12 Cleaning, Frequency and Restrictions (C) Ceiling tile damage. Floor needs cleaning. |