|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC knowingly placed TCS foods, baked and fried chicken, and rice and beans in a non working hot holding cabinet and hot held the foods over 3 hrs btw. 85-126 degrees. It is the PIC's responsibility to ensure foods are properly hot held at 135 min, if unit is not working, alternative methods for hot holding must by used. CDI- PIC informed of his duties, reheated all foods to 165 in oven and will hot hold all foods at 135 min in oven until hot hold unit is repaired. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. No handwash sign at bar and cook line handsinks. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed no invoices for blue crab in reach in freezer. CDI- Mgr. got a digital copy of receipt from grocery store for crab. Be sure to keep invoices and/or receipts for all foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed several dishes stored as clean with food stuck tothem. Observed meat slicer with food build up stuck on the underside of the blade guard. Need to pre-wash dishes better and inspect dishes and equipment for cleanliness. CDI- All dirty items re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P TCS foods, fried and baked chicken and beans and rice stored in non working hot hold unit for approx. 3 hrs at 85-126 degrees. CDI- Foods reheated to 165 in oven and hot held in oven at 135 min until unit can be repaired. Will return to see that hot hold unit is repaired. |
|
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 rusty storage rack in walk in cooler and peeling racks in prep coolers on cook line and peeling dry storage rack on cook line. Racks need replacing or re-coating. |
|
47
|
1
|
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 bad mold build up on walk in cooler ceiling and ceiling light, observed build up needing cleaning from racks in walk in cooler. |
|
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 missing wall tile next to refrigerator and missing FRP from sides of counters needing repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters. Observed missing hood filters above stove. Need replacing. |