|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Observed the Person In Charge (PIC) without being a certified food protection manager. The PIC shall be a certified food protection manager. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Observed the hand sink near the 3 compartment sink without paper towels. All hand sinks shall be supplied with paper towels. CDI-paper towels placed at hand sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed livers on the hot holding bar at 127F. All hot holding foods shall be maintained at 135F and above. CDI-employee discarded livers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Multiple pan stacked wet. Please air dry before stacking. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Observed facility with no test strips for the 3 compartment sink. Test strips shall be supplied to test the concentration of sanitizer solution. CDI-facility ordered test strips. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed soil accumulation on the hood above the fryers. Also observed soil accumulation underneath and around fryers. All physical facilities shall be kept clean. |