|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinsing hands in the 3-compartment sink. CDI-Had the employee wash hands at the hand washing sink. Do not use the 3-ocmpartment sink for washing hands. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed sausage that was not fully reheated to 135F. CDI-Had the employee placed the product back in the microwave to finish reheating. The product was reheated to 142F. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage not hot holding above 135F on the serve line. CDI-The product was discarded and the new product was brought out. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed apples had been wrapped without being washed prior. The stickers were still on the apples in the plastic wrap. Ensure that the apples are washed prior to wrapping. REPEAT. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach test strips for the QUAT sanitizer. CDI-Explained to the employee that QUAT strips are needed. The laundry room has the correct sanitizer strips. |