|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Complete an ANSI/ServSafe accredited program to become a certified manager. PIC is not a certified food protection manager. Complete a ServSafe/ANSI course to become a food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible. No handwash sign were posted at handwashing sink next to tea maker. CDI Provided PIC with handwashing sign. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Foods shall be stored in a way to prevent contamination. Observed raw hamburger meat stored above lobster tails and beef tips stored above peach sauce in 1 door True cooler. CDI PIC removed lobster tails and peach sauce and placed them into correct storage. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) A food temperature measuring device shall be provided and readily available to food employees. Observed no food stem thermometer throughout establishment. PIC has ordered thermometer. Contact REHS when thermometer has arrived. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Replace torn gasket on grill drawers. Replace shelving that is starting to rust in 2 door True cooler, dry storage area, and walk in freezer and cooler. Replace fryer baskets that are starting to unravel. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of accumulation and clean. Thoroughly clean shelving throughout kitchen, walk-in cooler and freezer, refrigeration units, and storage shelves. Thoroughly clean gaskets on prep unit doors, grill drawers, walk in cooler, and walk in freezer. Thoroughly clean fan covers in 2 door True cooler in salad prep area. Thoroughly clean bottoms of prep units and 1 door true cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Clean floors throughout kitchen, underneath equipment, and in walk in cooler and freezer. Clean walls behind 3 compartment sink, dishwasher, and food preparation area. Clean ceiling above cook line of accumulation.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Repair floor in walk in cooler.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) The premises shall be free from items that are unnecessary to operations or maintenance to establishment. Remove equipment that is not being used from outside area. |