|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- PIC was unable to provide documentation of being certified in an ANSI accredited food protection managers course. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- REPEAT- Observed PIC bare hand buns and RTE sausages. CDI- PIC voluntarily discarded the items. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed hot dogs (47F), sausages (48F), and quarter pound dogs (50F) all above 41F.PIC voluntarily discarded the items. A VR will occur no later than 3/15/20 to ensure all TCS foods are kept at 41F or below. Items may be placed on TPHC. PIC was provided with a TPHC form. PIC was informed if the violation occurs again during an inspection or visit a RCP will be encouraged to be implemented and permit action may occur. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a purple cleaner not labeled. CDI- PIC labeled spray bottle of cleaner. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - Observed hot dogs and sausages thawing outside of ice chest and not part of the cooking/reheating process. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils being stored on side of cart with food contact surface facing public and customers. |