|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
2-101.11 PIC shall be present during all hours of operation. -PF
Observed PIC with certification not present. According to staff, certified PIC left to go to the store. CDI: certified PIC later arrived about 20 minutes later. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink stored on prep table and another drink stored on shelf next to dry packaged food items. CDI: drinks relocated to bottom shelf away from food. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed soap dispenser to handsink broken therefore no soap was provided. CDI: soap was provided from a twist cap bottle; PIC later went to the store to purchase single hand pump soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed battery to paper towel dispenser not functioning. Paper towels were being stored on shelf far away from handsink. CDI: battery replaced and dispenser repaired. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed marinara sauce and meatballs in hot hold unit being held at 120F. CDI: marinara sauce reheated to 177F and meatballs to 176F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no time on pizza sauce held under TPHC at pizza prep unit. CDI: time was marked during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 4-501.11 Maintain equipment in good repair.
Observed door gaskets torn on sandwich flip top, pizza prep flip top, and walk-in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed purses and bags stored on top of canned food in kitchen. |