|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified food protection manager onsite today-PIC's certification had expired in 2015.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed a dishtowel in the handsink today- removed by PIC to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed two batches of fried chicken that did not reach 165F throughout all parts. These two batches were fried again where it was corrected. Be sure employees check internal temperatures and do this in the thickest parts without touching bone.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed sausage holding at <135F today- reheated to >165F on the grill during the inspection.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
Observed green beans, out of the can, that had not been reheated to 135F before being put onto the steam table. Green beans reheated to 170F on the stove to correct during the inspection.
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
Observed the drive thru ice bin not draining today. Pipe cleaned out and container drained to correct.
5-403.12 Other Liquid Wastes and Rainwater - C |