|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC must have passed an ANSI certified, proctored manager's food saftey exam. No one present today with the certification. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold TCS foods at 45-41F or less. Observed lettuce stored at >45F today(see chart). Lettuce portion lessened and put on an ice slush to correct. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed. single use cups stored on the floor today. Keep these stored at least 6" above the floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Airdry dishes before stacking them. Observed wet pans stacked today. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Food contact surfaces must be in good repair- observed teh tomato slicer with metal debris and in bad repair- taken to office so that it will no longer be used.Observed cracks in the non-food contact portions of the large salad container- this must be in good repair. |