|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met.
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. Make sure slice chicken and egg rolls held in walk-in cooler is dated. PIC CDI by providing dates. |
|
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. Make sure cleaning solution in spray bottle is labeled. PIC labeled spray bottle. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
NOT IN COMPLIANCE 3-302.12 working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT such as cooking oils flour herbs flakes salt spices and sugar shall be identified with the common name. Provide labels on small containers in front of cook station. Label all containers holding ingredients taken from bulk container. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
NOT IN COMPLIANCE 2-402.11(A) Food employees shall wear a hair restraints to effectively keep their hair from contacting exposed FOOD clean equipment. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Make sure wet wiping cloths are held in sanitizer not on prep table. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
NOT IN COMPLIANCE 6-501.11(4)items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Removed all unnecessary storage in employee bathroom. ;; REPEAT VIOLATION
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean grease build-up on floor under grill station. |