|
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.
Observed PIC without any proof of Food Protection Manager Certification. Observed kitchen manager with Food Handler Certification. |
|
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 cheese sauce that was at 123-139F. Hot well was set on low and may contribute to temperature loss. CDI item reheated and hot well setting turned up to maintain temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed cooked potatoes, sliced turkey, sliced ham, sliced roast beef, and cheese curds that were held over 7 days. CDI items discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf.
Observed vegan alfredo, vegan cheese, sliced ham, heavy cream and sliced turkey that was not dated. CDI items dated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee preparing sandwiches without a hair restraint. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed handsink at bar that was separated from wall in need of repair. |