|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C
At least one person shall be on site in a managerial capacity and have an ANSI accredited certified food protection manager certification. Observed nobody on site at time of inspection with certification. CDI by instruction. Repeat. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
. -6-301.12 Hand Drying Provision - PF
Provide hand towels or a means to dry hands at handwashing sinks. Observed handwashing sink without hand drying towels. Hand towels were located at dump sinks. CDI, towels relocated to handwashing sink,. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cream cheese, cheese, eggs, and sausage held on ice above 45 degrees F. CDI, operator relocated cream cheese to refrigerator to rapidly cool and placed more ice on cheese, eggs, and sausage and instructed operators how to properly maintain temperature on ice bath. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Allow equipment to air dry after cleaning. Observed several containers of coffee urns not inverted to air dry and with water on bottom but stored as clean. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris and soil accumulating on shelf above 3 compartment sink. Clean. |