|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC did not have certification. Employee with certification was not here. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed marinara sauce in the steam table at 115F. CDI - sauce was placed on the grill to reheat. PIC noticed the steam table was off; table was turned back on. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoes and lettuce cooling on the prep line. PIC stated he cut the items then placed them directly on to the line. CDI -explained that items need to be cooled down before they are placed on the prep line. Items were moved to the walk in cooler to cool.
Observed cooling items covered with saran wrap. CDI -saran wrap removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the prep sink faucet. Do not store cutting boards behind faucets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed facility using chlorine test strips for QUAT sanitizer. Verification required 2/10/2016 |