|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Repeat:
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager on site. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on prep surfaces. CDI: drinks relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink measuring < 100ppm. CDI: sanitizer was dumped and refilled with sanitizer at proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold hold items inside top of pizza prep cooler > 41F (see temp chart). Items being held on bottom of unit were in compliance (41F/below) CDI: items changed out with fresh product from bottom of cooler and walk-in cooler; items were moved to walk-in to rapid cool. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed times not being updated properly for items held on TPHC. CDI: times were updated properly. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored inside quat sanitizer < 50ppm. CDI: dumped and refilled with proper sanitizer at 200ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the kitchen floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drainboard of 3-comp sink. |