|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on staff with ANSI accredited food certification. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.12 Cleaning Procedure - P. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands for less than 10 seconds. CDI hands rewashed. |
|
14
|
1.50
|
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. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed active dish washing with sanitizer at 0ppm. CDI sink filled to proper concentration and items sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with reach in unit at 51F and holding TCS foods at 45F and above . CDI items left overnight discarded. Verification required. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. 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 facility actively washing dishes in 90F water. CDI sinked refilled to 110F. |