|
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. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored with raw beef in upright cooler. CDI by putting in seperate pans.
Observed raw chicken stored over raw milanesa (beef) in prep cooler. CDI rearranged storage order. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
24-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in-use at 3 compartment sink testing 10 ppm chlorine. CDI by adding chlorine and testing at 100ppm. REPEAT VIOLATION |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plates being used as scoops in foods stored in upright cooler. Plates stored in food . Observed ice scoop handle stored in ice. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water with temperture of 85F. |
|
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 ware washing area. |