|
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 PIC unable to provide proof of being a certified food protection manager. Work towards obtaining an ANSI accredited food protection managers course certification. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed ribs (117F) and hot dogs (122F) both below 135F. CDI- PIC voluntarily discarded the items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flying insects throughout the unit. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed a portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed hot holding equipment to be non ANSI/ NSF. Hot holding equipment being used is for house hold use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using a Cl sanitizer however unable to provide a Cl sanitizer test kit. A VR will occur no later than 5/12/19 to ensure the unit obtains a proper sanitizer test kit. |