|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site. Advised to have a certified food protection manager on site. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks not reaching 100F. VR
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed soda equipment blocking the handsink in the back of the kitchen. Advsied to move. VR |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up on soda nozzles. Advised to wash, rinse, and sanitize once a day. VR |
|
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 in the temperature danger zone on the hot roller rack. Refer to temperature chart. CDI - moved items back in the middle in the designated cooking spot. Advised to use thermometers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed chemical storage rack with build up and paint chipping. Advised to keep clean. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed handsinks not reaching 100F and the 3 compartment sink not reaching 110F. Advised to provide sufficient hot water for the facility. VR |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed crack in can wash. Advised to repiar.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris build up on the floor underneath the 3 compartment sink. Advised to keep clean. |