|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - CAt least one person on-site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on-site at time of inspection with certification. CDI by instruction. |
|
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 - PProvide sanitizer at proper concentration. Observed chlorine sanitizer below proper concentration at pushcart. CDI by instruction |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held above 135 degrees F. Observed chili and sausage hot held below 135 degrees F. CDI, operator placed sausage back on grill to reheat and instructed operator to mix ch•ili to maintain proper temperature. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Store single-service articles in a clean, dry area. Observed single-service articles and paper towels in a cardboard box with debris. |