|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager and provide proof of certification. PIC not certified. |
|
19
|
0
|
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- Observed hotel pans with rice and beans stored above grill on a shelf. Foods were found to be in temperature, but were not being keep hot by a heat source. PIC stated that food items were to be placed in steam table when needed for service. Explained to PIC that these food items must be kept hot (>135F) or cold (<45F) until placed into service. ITS will be issued on next inspection if food items are stored in this manner. CDI by placing food items on stove top with heat source. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- Observed wet/soiled wiping cloths stored on equipment in kitchen. Store all wet wiping cloths in sanitizer when not in use. Remove soiled wiping cloths once cloth becomes visibly soiled. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- Observed grease build-up on walls and ceiling in kitchen and hood system. Keep floors, walls, and ceilings clean and prevent accumulation of grease.6-201.11 Floors, Walls and Ceilings-Cleanability- Observed peeling/cracking surfaces on ceiling and walls in kitchen. Keep walls and ceilings in good repair to make them easily cleanable. |