|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed fries and hot dogs hot holding below 135F. Fries discarded. Hot dogs reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Cut tomatoes, slaw, cheese and lettuce in cold holding unit above 45F. Items were moved to large reach-in cooler to rapidly cool. Cold holding unit not holding at proper temperatures. Verification to ensure compliance on 6/13/14. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear hair restraints. Observed food employees without hair restraints. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure scoops with handles are used for dry goods and are stored with handle out of product. Scoop stored in sugar with handle in product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed facility using non-NSF listed crockpot for chili hot holding.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed rusted shelves and split gasket on large reach-in cooler.4-501.12 Cutting Surfaces - C. Once cuttingboards become scored or pitted they must be replaced or resurfaced. Observed one cuttingboard scored. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be clean to sight and touch. Observed buildup on shelves under hot holding unit. Observed food debris on equipment beside frier. |