|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.Observed PIC (person in charge) without food protection manager's certification. Facility has until 1-1-2014 for compliance. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed tamales and nacho cheese less than 135F in hot holding. Reheat items to 165F and hold at least 135F |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed boxes of potatoes stored on the floor and washed potatoes stored directly on a painted wooden shelf. Put boxes on a dunnage rack and put washed potatoes on an approved cleanable surface. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths stored on cleaner bottles, use sanitizer in buckets and stores cloths in buckets. Change cloths when soiled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C Observed two crock pots and a food processor label "Household use" only. Use only approved equipment. |