|
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. - No one onsite is certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsink in the kitchen reaching 89F, handsink in the women's restroom reaching 84F and handsink in the men's restroom reaching 85F. CDI - adjust to maintain at least 100F. 3 comp sink water was 125F and rising. Verification required 12/30/2015 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce, cut tomato and sliced deli meats above 45F in the prep top and prep unit. PIC stated the items were just prepped and placed in the cooler. CDI - explained that they need to be cooled in the walk in cooler to 45F then they can be brought up to the prep units. Items were taken to the walk in cooler to cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in cooler door. Replace gasket. |