|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(N) - Pf The PERSON IN CHARGE shall ensure that EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties. PIC and employees unaware of key temperatures. Educational material given to PIC during visit and temperatures reviewed with employees . CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E)(4) - C EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Ice machine walls/back observed with mold and residue. Clean ice machine to remove residue. (Improvement shown) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17(A) - Pf Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Hot dogs, and 2 large chubs of ham observed without dates marked. Dates were being mentally tracked and known for items and were within 7 days. Dates added during visit to items. CDI |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - C 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 American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Household freezer observed in meat cutting portion of store. Informed owner to remove household equipment and maintain commercial equipment.
4-501.11(B) - C EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Gasket observed tearing on RTE reach in cooler. Replace gasket. |