|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty at entry to not produce proof of certification. Head chef arrived shortly after inspection and is certified. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity - PF: Food in damaged packages shall be separated from intact packaged foods. Found severely damaged cans in storage marked as "Do not use" but were stored on shelves with and over other food service items. Store such damaged cans in a separate location where potential contamination cannot occur. CDI- cans moved outside of food storage area. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date of preparation. Found cut tomatoes, chicken salad, cut greens not date marked.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Found sauce for shrimp dishes dated 5/2. CDI- discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained and be in good repair. Observed booster heater for dish machine to be undersized for normal operating load. Frequent use causes breaker to trip on heater. CDI- a new booster heater has been sized and on order, as of today. Machine can still be used as long as breaker is reset when it trips. |