|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12 |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes from a commercial package hot holding at breakfast buffet at temperatures below 135F. CDI-Food employee rapidly reheated the products to 167F within 10 mins. EHS discussed with food employee that commercially packaged food items like the potatoes can be reheated to 135F or higher initially and held at 135F or higher. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Staff was not able to locate a thin probe thermometer as required in food code. EHS did observe a thermometer on cook line, but it was not a thin probe thermometer. Verification visit no later than 07/09/2021 to verify establishment has the required thin probe thermometer. Contact EHS once obtained (you can email me a photo of it). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris in cook line reach-in cooler and prep units. Increase cleaning frequency to avoid build up. |