|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified person in charge (PIC) |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks on food prep tables, front counter and soda boxes where food and customer items are kept. All drinks discarded or moved to a lower shelf away from food and customer items. Designate a space for all employee drinks and items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed prep sink and ice machine with build up and in need of cleaning. 10 day VR ( verification required).4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed raw chicken tub placed on prep table while flour was added and table was not cleaned and sanitized afterwards. Employee was instructed to clean and sanitize table. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili being heated in a household listed crock pot. Employee removed chili from the crock pot, put it in an 1/8 pan and heated it to 174F on the flat top grill. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system in place for items such as cut bologna, ham, chili and cut produce. 10 day VR |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household listed crock pot in use and table top household fryer still in the box. Remove or replace with approved equipment.4-501.11 Maintain equipment in good repair. Observed white commercial chest freezer with cracked lid inside, rusted shelving in coolers and cracked/ split counter tops under the hot hold unit.4-502.11(A) Maintain utensils in good repair. Observed reused white square lidded buckets with heavy staining on the outside used for potato wedges. Replace as needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning and spilled mice poison pellets removed from under dry storage racks. Drain pipes, drains and dusty wall over ice machine need to be cleaned. |