|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. (must be present at all times of operation) |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF: Paper towels needed at hand sink. CDI-paper towels placed at hand sink
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Discontinue storing utensils in hand sink. CDI-removed |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Lettuce 50F cut tomatoes 50F in make station. CDI-placed in walk in cooler |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed ham for slicing inside cold case ands cooked pork inside walk in cooler without dates. CDI-dated |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Make station fan frozen. Temperature is 50F. Must hold temperature at 45F or below. Verification needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken baseboard tiles in walk in cooler.
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall behind cooking equipment. |