|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility must have person in charge who is food safety certified. No certified food safety manager on site during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Sanitizer shall be at correct concentration. Bleach sanitizer in bottle at 0ppm. CDI-remade to correct concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
TCS food shall be held hot at 135F or above. Observed dumplings left out on chest freezer lid at 93F and one hot dish on buffet line below 135F. CDI-items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
TCS food shall be held cold at 45F or below. Observed salad on buffet line on ice held above 45F. Ice surrounding pan had melted. Refill ice when melted to keep correct temperature. Also observed cream stored at room temperature on counter. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Properly date mark TCS, ready to eat, refrigerated foods and hold no more than 7 days. Did not observe any date marking in facility. CDI-educated. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination. Observed most dishes in walk in stored uncovered. Also observed employee cutting onions on wooden pole situated over trash can bag of onions stored on soiled side of dish machine area. Food shall be prepared in clean location. Discontinue using wooden pole. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wet wiping cloths in sanitizer. Observed soiled, damp cloths stored on cutting board. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment shall be used as classified. Observed TCS foods held in sliding cooler unit labeled for display of packaged products only. |