|
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. Observed no certified food protection manager on site during inspection . |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with food debris. Observed slicer stored as clean with food debris. CDI pans moved to dish area. Slicer washed, rinsed and sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in front prep area collecting food debris. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
"3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 2 containers of gravy and mac-n-cheese prepared on 9/21 & 9/23 above 45F. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed greens, fried chicken and mac-n-cheese out of temperature control above 45F. Observed water used to dredge chicken at 63F. CDI items reheated to above 165F. Chicken water was discarded and refilled with ice inside. Only remove items from temperature control when ready to actively prepare. REPEAT VIOLATION. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 containers of gravy and mac-n-cheese cooling covered in plastic containers. CDI items were discarded. REPEAT VIOLATION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies throughout facility. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed several broken gaskets on equipment. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment such as friers, shelves, hood and gaskets collecting food and grease debris. REPEAT VIOLATION. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout deeply grooved between tiles near ice machine and walk-in cooler.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, wall and various surfaces such as outlet covers collecting food, grease and flour residue. |