|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Facility must be using sanitizer at approved concentrations. Observed sanitizer bottle and sink measured 0 ppm quat. Repair was called for the dispenser and facility made with bleach to 100 ppm in the interim. CDI. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Cool foods using proper methods such as shallow vented pans or ice baths. Observed turkey still at 61F was tightly wrapped. CDI, vented. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
Observed facility makes thin foods and only has a dial stem thermometer ill suited to the temperatures of these foods. Facility needs a thin diameter probe thermometer. CDI by instruction. |