|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF - Person that holds certification was not present during the inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed an open bag of sugar, cinnamon and captain crunch. Once items are open, protect them in plastic bags or containers. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed handles of tongs and scoops down on the product on the prep line. Keep handles out of the food. |
|
42
|
0.50
|
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 metal pans stacked wet. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed 98F wash water during active washing. Adjust to maintain at least 110F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of prep units and in gaskets. Clean equipment. |