|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General comment 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed sanitizer in the 3 comp sink at 0ppm. CDI - sanitizer was made to the proper concentration. Nothing had been or was being washed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no date marking in the facility. PIC stated they make their food then place it in the freezer and pull it out as they need. Explained that they need to date the food when they cook it and when they pull it out of the freezer. CDI - items were dated. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
General comment 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Verification required 3/18/2016 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler. Replace gaskets.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a pitted cutting board. Resurface/replace cutting board.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed 3 wooden pasta baskets used to boil noodles made out of wood and hard to clean. Replace with stainless steel baskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed the water at the 3 comp sink only reaching 107F. Facility will serve on single service items and a repair man will be contacted. Verification required 3/18/2016 |