|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf
PIC had priority violations and was not a certified food protection manager. CDI All priority violations corrected. This is a repeat violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
No one at facility during the inspection was a certified food protection manager. This is a repeat violation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P
Hot dogs hot holding at 90F. CDI Hot dogs voluntarily discarded. This is a repeat violation. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf
Pimento cheese past date marked date. CDI Pimento cheese voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Individual Styrofoam containers of chicken salad cooling with lids on. CDI Lids removed and chicken salad moved to freezer to expedite cooling. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain.
Spoon handle down in slaw. CDI Spoon removed and taken to wash area. This is a repeat violation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing.
5 or 6 bowls stacked while still wet creating an environment conducive to bacterial growth. CDI Bowls returned to wash area. |