|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Person in charge not certified. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 To prevent cross-contamination, spoiled or damaged food must be discarded. Observed rotten fruit stored in contact with fresh fruit/vegetables. CDI items were voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 All potentially hazardous cold food must be held at or below 45F. Observed lettuce store in ice at 56F. CDI lettuce was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 All potentially hazardous ready-to-eat food held longer than 24 hours must be date marked. Observed several items in reach-in refrigerator that meet the criteria not labeled. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizer must be at proper concentration. Observed spray bottle sanitizer too high. CDI bottle was refilled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 (B) In use wet wiping clothes shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths stored in handsink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-101.11 Food must be stored in approved containers. Observed several items stored in "thank you" bags. Verification required.4-205.10 Food equipment shall be approved and used for its intended purpose. Observed crock pot-non NSF in unit. Observed non-mechanically refrigerated table restricted on permit from holding potentially hazardous food, holding PHF during today's inspection.4-501.12 Cutting surfaces shall be replaced or resurfaced when they become scored. Observed scored and discolored cutting boards.4-502.11 Equipment shall be in good repair. Observed hot holding unit not functioning. All orders must be prepared to order until hot holding unit is repaired. Verification required. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Test strips must be provided. Observed no test strips in unit. Verification required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent accumulation of debris and food residue. Observed food residue on nonfood contact surfaces throughout unit.*Facility may not provide seating for customers. Remove seats. |