|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food in reach in cooler. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink by back door was blocked by misc. equipment. CDI- Items removed to access hand sink. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hot dogs and chicken tornado not likely to reach 135 in 2 hrs as they were still 115 degrees after one hour of heating and were not set on a high enough temperature setting. CDI- Temperature turned up, hot dogs observed above 135 for proper hot holding. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos at 122 degrees in hot hold cabinet. CDI- Worker voluntarily disposed of taquitos. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dish area/ storage area floors needing better general cleaning and soda syrup build up needs cleaining under soda syrup storage racks.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulation of random broken down display racks and misc. items in dish area should be removed if they are not needed to facilitate floor cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some employee personal food items stored in reach in cooler co-mingled with food stand foods. CDI- Personal items stored on separate shelf in walk in cooler. |