|
1
|
0
|
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. Manager on site does not yet have food protection manager certification. Facility within grace period of new permit. Work towards gaining certification. |
|
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 Sanitizer dispenser at 3 comp sink is malfunctioning; dispensing quat sanitizer at 50ppm (should be dispensing at 200-400ppm). CDI - Facility will mix sanitizer concentrate and water by hand and verify strength with test strips in interim until repair. Manager to call for service. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf A small pan of roasted garlic was found cooling in the make line. CDI - Roasted garlic moved to walk in cooler for rapid cooling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans wet stacked on drying rack. Separated to allow air drying. |
|
47
|
0
|
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. Clean debris from walk in cooler shelves and crumbs from make line cooler door gaskets. |