|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present at time of inspection. Facility has until January 1, 2014 to comply. |
|
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. Observed ground beef, sauce, and queso in steam table < 135F. CDI, all items reheated to > 165F and placed back in steam table. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed a few items in walk-in cooler that were questionable as to how long they would be kept. PIC said maybe 1-2 days. Date mark items that will be held under refrigeration for more than 24 hours. CDI, by instruction to have in place by next inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Observed one chemical spray bottle not labeled and another with label unclear. CDI, labeled during inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C. Observed damaged flooring throughout kitchen especially on cook line. Repair floor to be smooth and easily cleanable. Observed gaps in floor at dish area. |