|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility shall have employee with mangerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection. Facility has 210 days from permitted date to be in compliance. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
.Sanitizer shall be at correct strength. (4-501.114) Observed chlorine sanitizer above 100ppm. Also observed floating food debris in sanitizer compartment of ware washing sink. CDI-sanitizer remade. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Poisonous or toxic materials shall be applied so that contamination due to drip or spray on food and clean equipment/utensils is prevented. (7-202.12) Observed employee spray stainless steel cleaning fluid on equipment near flip top prep unit and around ice bin. CDI-by education. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed just cut tomatoes cooling in flip top unit and above 45F. Cool cut tomatoes in walk in before placing in holding unit to ensure rapid cooling. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Employee food shall be in designated areas so as not to contaminate food for facility. (6-403.11) Observed sealed employee food stored over food for facility. |