|
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.Observed no certified manager onsite today. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -PObserved >400ppm in the buckets today. Keep quat. sanitizer maintained at 200-400ppm. Recommend making in 3 compartment sink and filling buckets up out of that bulk mixture. Remade today to correct. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
.3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed leftover cheese at <135F today. Reheat quicker when it is leftover cheese.Reheated properly today. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved turkey stacked to high in the pan today at >45F. Top of product moved today to quickly chill. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor in a bottle labeled sanitizer. Relabeled during inspection to correct. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies and gnats today. Provide a covered receptacle for dirty linen and clean drains. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food service employee with a bracelet on today. |