|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties. Persons unnecessary to the food establishment are not allowed in the food preparation area. Observed personnel not working in food prep area fill up their water bottle. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. All food contact surfaces shall be cleaned to sight and touch. Observed a can opener and mixers in the kitchen that were visibly soiled. CDI moved soiled dishes for rewash. |
|
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. All PHF and RTE foods shall be cold held at 45F-41F, or 41F or below. Observed cheese, from the day before, in fridge at 52F. CDI by discarding. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. After sanitizing, equipment and utensils shall be air dried. Observed large bins on drying rack, in front of dish machines, and serving trays that were wet stacked. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. All non food contact surfaces shallbe cleaned at a frequency to preclude accumulation of soil residues. Observed stored serving trays that were soiled with food debris. |