|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa holding above 45 F in prep unit. PIC stated salsa had been in unit longer than 2 hours. CDI- Item was voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed many bottles of chemicals stored above clean dishes and utensils above 3 comp sink. CDI- Instructed PIC to move chemicals to a different location and to re-wash dishes and utensils stored in correctly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep unit ambient air to be 48 F. Unit was re-checked 15 minutes later and it had dropped to 46 F. Unit should be serviced to maintain 45 F or below. All potentially hazardous items were removed frrom unit and instruction provided not to place potentially hazardous foods in unit until repaired. Return Visit (VR) required. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall in restroom to be soiled under hand dryer. Clean. |