|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not able to demonstrate that they had certified food protection manager certification while on-site for inspection. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed some residues accumulating in corners of ice machine baffle. CDI to ensure unit cleaned and sanitized at required frequency. |
|
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 milk at 43 degrees F and half and half at 44 degrees F in low prep refrigerator behind counter. CDI, open containers voluntarily discarded and remaining dairy products relocated to another unit holding TCS foods at 41 degrees F and below. Ensure unit calibrated before storing TCS foods in refrigerator. Observed half and half at 48 degrees F at coffee station. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Time as a Public Health Control discussed with PIC for coffee station. TPHC documentation reviewed and to be emailed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of Windex not labeled as required. CDI, Windex labeled while on-site. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed a digital thermometer not working and a milk thermometer not accurate to within + or - 2 degrees F. CDI, digital thermometer removed from use and milk thermometer calibrated while on-site. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored in bags on ground. Ensure clean linen stored 6 inches from the ground. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some residues accumulating on bottom of clean utensil container behind counter and residues accumulating in gaskets of low reach in and tall prep refrigerator. |