|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed a frayed strainer and a few deep grooves on the cutting board. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All ready to eat foods shall be hot held at 135F or above. Observed the chicken supremes hot holding on the prep line at 121F. CDI- chicken supremes were voluntarily discarded. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C. All wet wipng cloths shall be stored in sanitizing solution when not in use. Observed a wet wiping cloth being stored with the paper towel refills under the cash register. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee belongings and foods shall be stored in a designated area. Observed an employee drink being stored with the seasonings. |