|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
NOT IN COMPLIANCE 4-602.12(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturers recommendation cleaning procedure. Microwave oven needs thorough cleaning inside.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean all utensils (found dirty knife on counter). |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) 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. -Pf. Containers of chili stored in reach-in cooler without date. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P chlorine sanitizer in spray bottle is too strong. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mice outside of kitchen during inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12(A) Physical Facilities shall be cleared as often as necessary to keep them clean. Clean floor in kitchen from dead insects.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Clean, remove and organize store to prevent harborage conditions . |