|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food safety manager certification. March 13th 2017 will mark 210 days since permit was issued and will begin a 2 point deduction for this violation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could no produce employee health policy. CDI - Hard copy handout of policy left with staff to review and post in facility. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms. CDI - Hard copy adhesive handouts left with facility to post. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine sanitizer testing at 0ppm chlorine. A call for service was placed. VR - EHS will return later today to verify correction. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings, empanadas, and taquitos in serving line and pulled chicken, barbacoa, and carnitas in steam well all holding below 135F. CDI - Items in steam well returned to above 165F after stirring; chicken wings, empanadas, and taquitos were reheated to 165F+. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Screen is broken on screen door at rear of kitchen. Repair. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter, others stored in sanitizing solution testing at 0ppm chlorine. CDI - Solution dumped and remade at correct concentration. |
|
42
|
0
|
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. Food containers wet stacked on drying rack. Separate to allow air drying. |
|
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. Gaskets hanging from low prep cooler doors. Repair. |