|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C No one in facility has passed an ANSI accredited test. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers and hotdogs that were not held at 135F and above. CDI- Items were placed on grill and reheated to 170 F. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility did not have the white board filled out with the time in and time out of items at the start of inspection. CDI- White boards was properly filled out by PIC. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed employees preparing food wearing watches and bracelets. CDI- Items were removed. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single-service trays that were not inverted. CDI- Trays were inverted. |