|
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. A certified food protection manager must be onsite during all hours of operation. REPEAT. |
|
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 a large pans with heavy buildup on the inside. CDI-The pan was properly cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer at the 3-compartment sink. The employee brought a spray bottle with QUAT Sanitizer. Ensure that all equipment is fully submerged in the sanitizer after washing and rinsing. |
|
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 the eggs and the sausage hot holding below 135F on the buffet line. CDI-Had the product brought back and properly reheated. REPEAT.
The product must be heated to the proper temperatures before placing on the buffet line. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed the juice cups unprotected on the buffet line. CDI-The plastic lining of the cups were moved to protect the lids of all of the cups. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed minor cleaning needed to the tall reach in cooler in the kitchen. Have cleaned. |