|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Observed no certified food protection manager onsite today.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw shrimp stored over cooked beef and raw eggs stored over cooked yams and other ready-to-eat foods. Shrimp placed on the bottom rack as well as all of the egg boxes.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed smashed potatoes, canadian bacon, ham and sausage holding at >45F today. These items cannot be set out on the counter when the restaurant is busy. Use time or temperature as discussed.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed sausage cooling at room temperature today and it was <135F. This product should have been actively cooling in the refrigerator to quicken the process. Product moved into walk in cooler to correct.
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 |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed grease build up on the top shelf used to store to-go boxes.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on the fryers and the back of the grill. Clean soon to reduce fire hazard.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed many missing floor tiles, broken walls, and missing/broken baseboard.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Clean floor under grill.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed three cracked lightshields in the kitchen today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |