|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction. R. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed the dish washer washing with 0ppm chlorine. CDI- PIC stated that new dishwasher is to be installed tomorrow. PIC was instructed to handwash and sanitize all dishes in the three compartment sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed cabbage cold holding at 52F in the prep cooler. CDI- PIC stated that cabbage was prepared at 8:00am. Cabbage was placed in walk in cooler to properly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
General Comment: 3-307.11 Miscellaneous Sources of Contamination - C. Observed a bowl of sugar and a bag of sugar without a cover/sealed container to prevent contamination. CDI by instruction. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed a stack of cups beside the soft drink dispenser stacked wet. CDI by instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the dish washer to be sanitizing at 0ppm. CDI- PIC stated that they are having a new dish washer installed tomorrow. PIC was instructed to handwash dishes at 100F until the installation of the new dish washer.General Comment: Observed a cracked gasket on the interior of the reach in prep cooler. |