|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
Manager certified in food protection required on duty at all times. No certified management. Gave instruction and reminder of January 1, 2014 compliance date to avoid violation deduction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Provide adequate sanitization of all utensils and food contact areas. Observed dishmachine not provided chlorine for sanitizing rinse. Observed bottles and linen buckets with ~ 10 ppm of chlorine. Observed 1 ice machine with slight biofilm. Gave istruction to correct all noted violations. Dishmachine repair call while on site and facility began a manual sanitizing of utensils in 3-comp after dishmachine wash & rinse. Gave instruction and remade sanitizer to 50 - 100 ppm. Instruction to provide thorough 3-step cleaning of ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain all cold foods stored at or below 45 F. Observed make table with some foods in lower reachin greater than 45 F. Thermostat was adjusted to lower temperature. Foods were reported to have been stocked from walkin less than 4 hours prior. Foods on top of make table were all marginally 45 F. Temperature was dropping after adjustment and instruction was given to closely monitor unit. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use approved cooling methods. Observed cooked potatoes in deep covered container in walkin cooling within approved parameters. Potatoes were placed in ice for quick chill before return to walkin. Instruction for proper methods given. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Store all cloths dry on clean surface or in sanitizer solution between use. Observed 2 wet cloths on prep areas. Gave instruction for proper handling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Air dry only. Observed employee use clean cloth to dry dish. Gave instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Use only approved equipment and provide in good repair. Observed dishmachine with leak not properly dispensing sanitizer solution, leak in back of walkin refrigerator dripping from compressor, clamps for holding cutting board on make table, broken and chipped food containers, a non-NSF/ANSI approved upright refrigeration unit. Gave instruction for repair and/or replacement of items. |