|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - CAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFGeneral Comment: Handwashing sinks shall only be used for handwashing and be easily accessible for employee use. Observed brillo type pad and cleaning pad stored inside of handwashing sink. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held below 45 degrees F in cold hold prep cooler. Observed 6 portions of chicken and 5 vegetable patties above 45 degrees F that operator stated was in unit since previous night. CDI, operator voluntarily discarded chicken and vegetable patties. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - CSingle-service cups shall be stored in original plastic packaging, protecting lip contact area or be furnisshed from an approved dispenser. Observed several stacks of single-service cups in front of register with lip contact area uncovered/unprotected. |
|
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 - CGeneral Comment: Keep equipment in good repair. Observed several broken plastic container lids. |