|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food safety manager shall be on site at all times. Observed an SERVSAFE certificate, however the holder was not present during inspection. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
All hand washing sinks shall be supplied with a hand washing sign. Observed no hand washing signs at the hand washing sink in the back prep area and no sign on the hand washing sink by the drink machines. CDI- hand washing signs were given to PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All chlorine sanitizing solutions shall be concentrated between 50-200ppm. Observed a spay bottle of sanitizer at over 200ppm bleach. CDI- proper concentration was created.All food contact surfaces shall be sanitized at least every four hours. PIC stated that the hot dog tongs were only sanitized once every night. CDI by instruction. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the jumbo franks being hot held at 127F. CDI- jumbo frank was voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the cole slaw cold holding at 60F. CDI- cole slaw was voluntarily discarded. |