|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC entering facility at 845 as inspector entered. Staff, already prepping TCS foods had been working since 8am. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some slight debris on utenisl or two but three slicers stored yesterday without proper cleaning. CDI- removed to clean; Repeat Violation |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated n, shaved gyro meat at 155 F from yesterdays cooled log. CDI- removed and reheated above 165 F. OBSERVED SLOW GRADUAL REHEAT PROCESS UPON ENTERING; REHEATING TO 165 F MUST BE DONE WITHIN 2 HOURS OF REMOVAL FROM COLD HOLDING |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed better date marking with the exception of yesterday's cole slaw and feta spread not date marked in prep unit. CDI- date marked |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive grease residue accumulation on parts of vent and outsides of some equipment. |