|
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. PIC did not possess a CFPM certificate. No one present during inspection had a CFPM certificate. -2 points- |
|
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 cooked greens, rice, and cooked turkey in hot box with temperatures between 108F and 123F. Observed fried chicken on steam table with a temperature of 110F. CDI - All items were placed on TPHC and temperature of hot box was adjusted. Fried chicken at steam table was consumed in less than 30 minutes. Recommend frequent temperature checks of equipment and food items -1.5 points- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Establishment did not have a thin probe thermometer. A verification is scheduled by 9/3/2021 to determine if establishment is in compliance. -0.5 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observe box of disposable cups stored on floor behind steam table. -0 points- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment's chlorine sanitizer test strips were water damaged and no longer accurate for testing chlorine sanitizer concentration at three compartment sink. Extra sanitizer test strips were given to PIC by regulator to test sanitizer concentrations until new sanitizer test strips can be purchased. A verification is scheduled by 9/3/2021 to determine if establishment is in compliance. -0.5 points- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed operating floor fan in kitchen with build up of dust and food residues. Recommend higher frequency and more thorough cleaning. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed no lights or light bulbs in utensil and equipment storage area. Light intensity shall be at least 10 food candles at a distance of 30 inches above the floor in rooms. Replace/repair lighting in room. -0 points- |