|
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. PIC has been unable to renew servsafe certification due to health complications. Needs certification. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer concentration at 0ppm in spray bottle. CDI-The sanitizer was remade to 50ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
to .3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a beef base container stored on dry storage rack that requires refrigeration. CDI-The beef base was disposed of. |
|
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 Observed no thin probed thermometer at facility. Needs to have a thin probed thermometer available at all times. VERIFICATION REQUIRED WITHIN 10 DAYS. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of food stored on the floor in the dry storage pantry. Observed a conatiner of salt, and a container of flour with no lids stored on rack. Have containers covered and boxes moved off the floor. |