|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
A certified food protection manager was not available and priority violations were observed.
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager.
CDI: All priority violations were corrected during inspection. (1 pt) |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
A certified food protection manager was not available during inspection.
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. (1 pt) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
A container of cooked chicken was stored in ambient temperature and was measured at 87F. Upon inquiry, the PIC states the chicken is left out for ease of access during lunch rush.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above.
CDI: Chicken was placed on Time as a Public Health Control. Written instructions and education on TPHC procedures were provided to PIC. Chicken was labeled with time of discard. (0 pts) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Spray bottle of quaternary sanitizer was measured at ~1500ppm. Be sure to use available testing strips to ensure qt sanitizer is at 200-400ppm.
7-204.11 - Sanitizers, Criteria (P) Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia).
CDI: Qt sanitizer was diluted to 400ppm using available testing strips. (1 pt) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Midea small chest freezer used for food is listed for "household use" and is not approved for a commercial kitchen.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean door gaskets in all coolers and walk-in coolers. Clean interior of microwave to remove residues. Clean basins of handsinks. Clean hood vents above cooling equipment. Clean interior of make units. Clean shelving in walk-in cooler. Clean interior of fryer cabinet. Clean castors of equipment throughout establishment.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. (0.5 pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Additional cleaning needed on floors throughout under cooking/cooling equipment, under sinks, in walk-in cooler, around mop sink, and under dry storage shelving. Clean walls throughout to remove food splash.
6-501.13 - Cleaning Floors, Dustless Methods: Only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds, except for emergency spills that occur between normal cleaning times. (1 pt) |