|
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. - PIC is not certified. 3 others have their certification but they were not present during the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the sink in the kitchen. CDI - paper towels were provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced cheese, shredded cheese, lettuce and tomatoes above 45F in the prep top. CDI - items were voluntarily discarded. Ambient air temperature of the prep unit was 48F. PIC is not using the cooler until it is repaired. Only tomatoes, cheese and lettuce will be on ice in the top of the unit. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General comment 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Time on the fries was not marked upon EHS' arrival. CDI - time was marked. Times on other items were already marked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temperature of 48F. PIC is not using the cooler until it is repaired. Verification required 6/3/2016 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the bottom of the reach in freezer and in the gaskets. |