|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC with no accredited training. |
|
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: TCS foods shall be kept at 135 F or above when in hot holding equipment. Found mashed potatoes 121 F in holding equipment. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS foods when they exceed the maximum holding time for prepared foods in facility. Maximum is seven days in equipment that holds foods at 41 F or below. Found onion soup dated March 4 in refrigerator. CDI- disposed of soup. Found carmelized onions date March 4 in cooler. CDI- disposed of onions. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF: A thin probe thermometer capable of measuring temperatures of thin mass foods such as pounded veal or cut greens shall be available in facility. Observed no appropriate thermometer in facility. Verification needed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C: Repair or replace tearing gaskets in coolers. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Facility's shall have a 3-compartment sink for proper warewashing. Facility may apply for a variance to operate with a two-compartment sink, or obtain a detergent / sanitizer for use in a two compartment sink with written procedures posted for use in such circumstances when the sink is in use. Facility has two compartment sink presently and a low temp dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Reattach base tile in kitchen where detaching. Observed significant food build-up behind detaching base tiles. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: store employee's personal food in a designated area effectively separated from retail food for customers. Observed personal food comingled with retail food in refrigerators. |