|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Person in charge did not have food protection manager certification. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Broken eggs stored in carton with whole intact shell eggs. CDI- discarded broken eggs |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Observed sauce cooling in an ice bath where the sauce was too high in container and ice was not effective in the cooling process. Product was not being stirred at the time of inspection. CDI-placed sauce in smaller container to cool and informed employees of stirring produt to insure proper cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Wet wipe cloths must be stored in sanitizer buckets after use. Wet cloths stored on counter near cooking equipment. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Do not wash and reuse clear plastic bags. Discontinue using printed thank you bags for food storage in freezer. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Employee washing dishes in 77 degree water. Must wash dishes in hot water at 110degrees. CDI- Added hot water to wash water to achieve 110 degrees. |