|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food protection manager certification at time of inspection. Handout with information about certification classes left with facility. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 5 gallon bucket stored in only handsink in the kitchen. CDI - Bucket relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple food pans stored as clean with sticker residue or whole sticker still intact. CDI - These pans were sent to dish area for reprocessing. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink at 0ppm. CDI - Liquid chlorine added until solution at 50ppm. Facility using splashless bleach which has been know to come in lower concentration. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Bags of frozen fruit pulp thawing in bucket of standing water. CDI - Container placed under running water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic tubs and metal food pans wet stacked on drying rack above the three comp sink. Separate to allow air drying. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe dust off of fan guards in walk in cooler. |
|
53
|
0
|
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. Wipe splatters from walls behind prep sink in corner of kitchen. |