|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on-site. CDI by instruction. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Implement and follow a proper employee health policy. Observed operator not able to verbally demonstrate that an employee health policy was being followed and unable to provide a written policy on site. CDI by instruction, handout provided to PIC. |
|
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 egg rolls, taquitos hot holding below 135 degrees F at hot hold roller. PIC stated that they have been on unit since around 6 am. CDI, PIC voluntarily discarded foods on roller. Repeat. |
|
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 - Date mark potentially hazardous foods that are ready to eat and held over 24 hours. Observed 2 open packages of hot dogs and open packages of brats, egg rolls and taquitos that operator did not know when they were open. CDI, operator voluntarily discarded items. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer avaialable for use. Verification required by 10/22/14. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet wiping cloth stored near front handwashing sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed slow draining handwashing sink in back storage room. Observed PIC not able to locate sink stoppers for 3 compartment sink. |