|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C A certified food protection manager must be present at all times during operation. Observed no certified food protection manager present. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer solutions shall be maintained at proper concentration. Observed spray bottle of sanitizer reading 50ppm next to handsink at display counter. CDI- Bottle was emptied, solution was remade, and checked with test strips. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding -P Commercially processed Ready to Eat Foods shall be initially heated to 135F. Observed meat balls in marinara sauce at 120 F in hot hold. PIC indicated that meat balls were reheated less than two hours prior. CDI- by continuing to heat to 154F. |
|
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 Equipment shall be in good repair. A/C unit is leaking. Repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Storage Refuse, Recyclables and Returnables - C Refuse shall be stored in waste unit so they are inaccessible to insects and rodents. Observed waste on dumpster pad and dumpster door left open. |