|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Both person in charge and food employee did not have certificate available to verify certification as a certified food protection manager. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed empty low temp chlorine based sanitizer at dishmachine. Observed a container of qac sanitizer at three tier sink with approximately six ounces of sanitizer solution remaining. Maintenance brought clorax to use as a sanitizer until the delivery comes in on 25Sep2019.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed buckets marked sanitizer with concentration level at 0ppm. Remade sanitizer to meet compliance.
Will return in 10 days to follow up. |
|
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 Observed deli meat at 45F, opened bag of cheese @47F & 48F.
mix, opened bag of parmesean cheese 48F-50F. CDI - All foods ranging from 47F - 50F were voluntarily discarded. Other food items (i.e., deli meats) were move to walk in freezer and freezer door was propped open to bring temperature down in walk in until maintenance arrive to repair walk in cooler fan. Mainenance arrived and is repairing walk in cooler and will adjust the cooler temperature setting of walk in cooler to meet the demands of maintaining temperature of all foods to 41 or below.
Will return in 10 days to follow up. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket marked sanitizer at 0ppm. Food employee remade bucket of sanitizer at the proper concentration level with the remaining quatenary ammonia of the container. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop in direct contact with ice. Educated food employee to make sure handle do not touch ice by sticking scoop in ice with handle up. CDI Food employee remove handle from ice. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed ice buildup around fan and motor in walk in cooler. Cooler fan not maintaing temperature walk in to keep food cold. Temperature in walk tempted at 47F - 48F. Maintenance is currently repairing fan and removing the ice. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Water temperature tempted at 104F to 107F to 111F. Maintenance adjusted the water temperature to 120F |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Clean the debris and buildup around the corners and crevices and under the oven. |