|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Ansi accredited food protection manager not present during inspection. Must be present all times during operation.2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Unauthorized person in kitchen is prohibited. Child in kitchen on bakery side. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sausage and eggs 127F in hot holding case. CDI-discarded |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Dates on sandwich meats do not reflect proper opened/discard dates. Dates for discard and open sre the same. Needs to reflect a proper range for discarding. Pureed refeied beans need to be date marked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed missing door on hot holding display case. |