|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 Demonstration - C. At least one person with managerial duties shall have an ANSI certificate and be on site during all hours of food preparation. Observed no one on site with ANSI certification. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizing solutions shall be between 50-200ppm. Observed two sanitizer buckets at 0ppm with murky water in them and dirty wiping cloths. CDI by dumping and refilling at proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed raw beef patties in a reach in cooler unit at 47F. CDI by relocating to walk in cooler to cool back to 45F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed 3 wet wiping cloths stored on countertops.3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer buckets shall be free of visible debris. Observed two sanitizer buckets with murky water and soiled rags in them. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. After washing, rinsing, and sanitizing, equipment and utensils shall be air dried before being stacked. Observed 5 plastic containers stacked while wet. |