|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mixer in handwash sink with mashed potatoes. CDI by removing mixer and discussed proper use of handwash sink with PIC.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels in mens restroom. CDI added towels. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
• 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed refried beans and rice sitting on prep table < 135F. (92F). PIC stated that both were prepared more than 2 hours prior to inspection. CDI by voluntary discard of beans and rice. REPEAT VIOLATION |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P observed stainless steel polish stored on 3 compartment sink drainboard. CDI relocated to chemical storage area. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. observed beef thawing at prep sink without running water. cdi placed under running water. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed wash water in 3 compartment sink to be soiled. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulbs in prep area. Lights extend from dining room into kitchen prep area. |