|
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. - 2pts.
Observed PIC food manager's certificate had expired. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 0 pts.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee bottle of water stored on shelf above prep table at back of kitchen. CDI: drink was discarded. |
|
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 - 1.5 pts
Observed pre- cooked chicken breast in hot holding at 128F and 130F. CDI: removed and reheated in microwave to 179F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - 1 pt.
Observed stainless steel cleaner, febreeze, and WD-40 stored on shelf with bottled drinks. CDI: all chemicals relocated to chemical storage area.
Observed restroom cleaner stored at faucet of 3-comp sink. CDI: relocated to chemical storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed pitted salad bowls stored at back of kitchen. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
Yes
|
No |
Repeat: 1 pt.
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed very low water pressure at back handsink. Repair. |