|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager onsite upon arrival. PIC showed up later during the inspection. Advised that there shall be a certified food protection manager on site during all hours of operation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION Observed debris build up in the ice machine. Advised to clean more often. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION Observed sausage in steam well below 135F. Product in temperature danger zone; refer to temperature chart. CDI - advised to fill up more water in steam well. Advised to reheat product to proper temperature. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer buckets on the floor. Observed dirty dry wiping cloths; observed dirty sanitizer rags. CDI - advised to store buckets off of the floor; advised to keep rags and solutions clean. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on storage rack. Advised to separate containers to allow things to air dry. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on floor throughout kitchen, behind equipment, under 3 comp sink, etc. |