|
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. Observed no one certified present during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed chicken, diced tomatoes, cut lettuce, sliced ham, black beans, shredded white cheeze, and shredded cheddar cheese in prep unit closest to handsink maintaining temperatures 42F-48F. See chart above. PIC stated he took initial temperatures of items in prep unit in the morning and all items were below 41F. Ambient air temperature of unit is 42F. CDI - Items placed on TPHC and time stamped until unit is repaired. VR to be done by 1/15/21. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. REPEAT. Observed crepe utensil stored in water at 81F. |
|
53
|
0
|
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 cleaning needing to be done inside cabinets.
No signature needed due to COVID-19 guidelines. |