|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: PIC with Ansi accredited certification not available during inspection. Out of town. |
|
20
|
1.50
|
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: Observed a bucket of beans 56F. Told by employee that the beans were prepared this morning. CDI-split beans in smaller container. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked pans of tripe, steak, and beans needing dates. Told that all foods were prepared on Sunday 5/4. CDI-dated all foods |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Do not cool PHF in big containers. Must use 4inch shallow pans to prpoerly cool or other approved method for cooling.CDI-split beans in smaller containers to continue cooling process. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths inside sanitizer buckets when not in use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Repair split gaskets on reach in cooler doors. |