|
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. no certified PIC present. PIC did not provide proof of certification. |
|
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 build-up on soda fountain nozzles. cdi by wash, rinse, and sanitize.
4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizer spray bottle testing at 0ppm QAC and 0ppm chlorine. cdi by refill and test at 200ppm QAC. |
|
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 cheese and chili stored in dispenser < 135F. observed unit operating at 100F. CDI by discarding chili and cheese. Directed PIC to discontinue use of chili and cheese dispenser until replaced or repaired. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single-service cups stored on the floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf no sanitizer test strips provided during inspection. Verification required within 10 days. |