|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, rice, cheese, beans, sour cream, red salsa, and green salsa all above 41F. See temp chart. Observed prep unit functioning at 48F. PIC voluntarily discarded the items. A VR will occur no later than 9/19/21 to ensure all TCS foods are kept at or below 41F and the cold holding equipment is functioning properly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 48F and keeping TCS foods above 41F. EHS will follow up with MFU as required to ensure all TCS foods are at 41F or below and equipment is functioning properly. |
|
47
|
0
|
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 hood system, hot holding equipment, and cooking equipment all with grease and food debris build up. Clean as often as needed to prevent and reduce the build up. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at the start of the inspection. CDI- PIC voluntarily closed to make adjustments to propane. EHS observed hot water by the end of the inspection. |