|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed nobody wanted to assume PIC duties. No manager on duty. One kitchen staff member, Servsafe certified, but not following Food Code. Upon entering i observed raw burgers being preportioned into balls and being weighed on the surface of the chest freezer that surface was not intact and stained. On this work station was a cell phone and beverage and multiple empty creamer pods. I told her she needs to throw away the drink and clean her phone. She didn't, I said that she needs to clean her phone because if it has e-coli from sitting on the bloody surface on it she is going to contaminate her hands and all surfaces she puts her phone on until it's cleaned. She still didn't clean phone. |
|
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 Observed sausage patties in warming area ar 105F. Cook says he reheats them in fryer before serving. PHF must be held at 135F or above. If you want to make them hotter that is fine but they must be held at 135F or more. CDI-item disposed of voluntarily. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed lettuce and protein salads >41F. Cook said they were made this morning. CDI-discussion that PHF food cannot be cooled in the top of a make unit. It needs to be cooled in the
refrigeration units. CDI-items put into cooler. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed sausage being thawed on countertop. Thaw under cold running water, as part of the cooking process or in the refrigerator. CDI-put into refrigerator. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened box of cones stored on floor next to ice cream freezer. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed greasy container holding plastic-ware with food contact side up. Store with handles up and replace container. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Repeat: Observed plastic ramekins used to scoop tomato and onion side and chicken salad. Observed top of chest freezer being used as a food contact surface. Use scoops with handles and surfaces that are able to be washed, rinsed, sanitized when handling food.
Have make unit serviced to make sure operating as it should |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed cabinets in counter area need cleaning out and wiping down of spills and food debris. |