|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed certified food protection manager not on site at time of inspection. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hot dogs being placed on rollers and made available for sale without barrier identifying which items are still heating. CDI hotdogs reheated . |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken sandwhiches and chicken wings being held on time exceeded time listed on package for discard by as much as two hours. CDI discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rear handwash in need of cleaning. -0 points- |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. Repeat |