|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy does not include nontyphoidal Salmonella. CDI-Educated and provided the PIC an updated Employee Health acknowledgement form to properly inform food employees. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two medium plastic containers of tomato basil soup and one large plastic container of alfredo sauce out of cold holding temperature (see temperature chart). PIC stated that items were prepared yesterday evening.CDI-PIC voluntarily discarded items. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal condiment containers and metal containers stacked wet on clean dish rack. Air dry equipment. -REPEAT VIOLATION- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards with deep groves/cuts and no longer smooth and easily cleanable. CDI-PIC voluntarily discarded cutting boards. |