|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on-site. Advised to get more employees ServeSafe Certified. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of knives with food debris on them. The knives are stored as clean. CDI - brought to dish pit for cleaning procedure.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the quat sanitizer compartment at a low concentration (50 ppm). REPEAT VIOLATION. CDI - drained the compartment and refilled with new solution at proper concentration.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the white bucket used to store salsa chips dirty and in need of cleaning. Food employee states that the insie gets cleaned and sanitized every other day. Advised to clean more often. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed veggies and chicken nuggets that have been opened from their commercial package for more than 24 hrs with no date on the product. CDI - educated about date marking product. Allowed to place date on product.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed beef with a date of 3.6.16 on it. The product should have been discarded on 3.9.16 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. REPEAT VIOLATION Observed many pepper stored with paper towels on the product. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION Observed single service single use straws with the paper torn off the bottom of the straws. Advised to leave the entire wrapping on the straw to protect the article from contamination before going out to a customer. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. REPEAT VIOLATION Observed the sanitizer comaprtment actively sanitizing and the sanitizer solution was dirty and cloudy. CDI - drained old solution and created a new clean solution. |