|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at handsinks at 69F. CDI-a service technician has been called for repairs today. VERIFICATION REQUIRED
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in mens restroom. VERIFICATION REQUIRED |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
"3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product hot holding less than135F (see temp chart). CDI-product discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples for consumer self service. Wrap apples or provide a sign indicating apples need to be washed prior to consuming. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed water at 3 compartment wash sink only reaching 69F. A repair technician has been called for repairs today. VERIFICATION REQUIRED |