|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 Demonstration - C2-102.12 Certified Food Protection Manager - C The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain the ice machine clean. Observed the ice machine with black and pink build up in the corners.4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed the high temperature glass washer was not reaching temperature as indicated by a thermolabel. Machine was run multiple times. Return visit required. |
|
20
|
0
|
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 - P. Maintain cold foods at 45F or below. Observed clarified butter held at room temperature. Real butter, even with clarified must be held under temperature/time control. CDI. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF. Facility must have a thin diameter probe thermometer for measuring of thin foods. Observed facility has a thick probed dial stem thermometer. Return visit required. |