|
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 is not food safety certified. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed cleaning cloths stored in kitchen handsink.
CDI removed by employee. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
observed sanitizing solution in 3 comp sink testing 0ppm QAC.
CDI - added sanitizer to solution and tested at 200ppm QAC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed sausage patties stored on counter top > 45F.
CDI sausage moved to upright cooler. Cooled to below 41F in 30 min.
Do not leave food sitting out for long periods of time. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF
no QAC test strips available during inspection.
Verification required within 10 days. |