|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Person in charge with ANSI accredited food protection manager certification not present during inspection. Must have ANSI accredited certified person in facility during all hours of operation. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment food contact surfaces and utensils shall be clean to sight and touch.Observed Robo Cape blade with debris on top side of surface. Corrected during inspection - item was pulled and placed in 1st compartment for soaking. Repeat Non Compliance: Observed build up on inside lining of juice machine gun. Corrected during inspection - nozzle was removed and placed in 1st compartment sink of soaking.Repeat Non Compliance: Observed iniside lining and grate where water falling containg black debris on top corners. Corrected during inspection - ice was removed from bin and inside lining was cleaned properly.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P A chemical sanitizer concentration during mechanical process shall meet correct concentrations 50 - 200 ppm. Observed build up of chemical in clear sanitizer line. When placing chlorine test strip under dropper test strip was bleached out, but when placing in vat test strip returned clear. During process of placing test strip under dropper line was squeezed to produce drops. Maintenance was called and will be out later this afternoon. Until dish washer is fixed and dispensing at proper concetrations facility must use paper products. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods in cold holding at 45F or less. -PObserved reach in cooler with doors having trouble closing. Per operator Doors were left open for extended period of time from previous night and upon arrival operator already in process of pulling items. Items were voluntary discarded by operator including puraed products, choclate shakes, butter packets, relish, and other items. Items read "keep regrigerated". |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Repeat Non Compliance: Observed pans stored on shelving near 3 compartment sink to be wet stacked with water present on underside of 1st stacked pan.4-901.11 Equipment and Utensils, Air-Drying Required - C Repeat Non Compliance: observed pans stored on shelving near 3 compartment sink to be wet stacked with water present on underside of 1st stacked pan. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.15 Can Openers - C Cutting or piercing parts of can openers shall be readily removable for cleaning. Observed can opener with residue present on blade in need of cleaning. Corrected during inspection - can opener was removed and soaked in 3 compartment sink. |