|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed no certified PIC on site at time of inspection. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed black residue accumulating on soda nozzles on soda machine in dining area. CDI, nozzles relocated for cleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 1 bucket of quat sanitizer below required concentration. CDI by instruction, operator refilled bucket. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 containers of cheese and 2 containers of cut tomatoe overstacked on prep area above 45 degrees F. CDI, operator relocated foods to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in low reach in freezer and low reach in refrigerator. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers being wet stacked on rack above warewashing sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed gasket on door of walk in freezer torn. Repair. |