|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C. At least one person shall be on site during all hours of operation and shall be a food protection manager. Observed no one on site with ANSI certificate. Points will begin being deducted on 6/14/2014 when the facilities transitional permit expires. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF. A handwashing sink shall be equipped to privde water at a temperature of at least 100F. Observed handsink near grill with no hot water. VR within 10 days. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be at least 135F or higher. Observed 2 corn dogs below 135F (see chart). CDI by heating to 135F. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C. Potentially hazardous foods shall be thawed under refrigeration or completely submerged under running water. Observed several pizzas being thawed at room temperature. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed dressing packets stored on the floor below the grill and frozen foods stored on the floor in the walk in freezer. |