|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(I) Facility does not have active managerial control over cold and hot holding temperatures of TCS foods, observable through cold holding and hot holding being continuously marked as a violation each inspection. The person in charge shall ensure rules in the code for food safety and handling are met. -Pf CDI, the PIC has food temps logs that will be implemented and a policy that food temps will be documented every 2 hours. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Pans on the drying rack with visible food residue on the inside food contact surface. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI, pans rewashed. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Items in the hot bar holding below 135F. Maintain TCS foods in hot holding at 135F or above. -P CDI, voluntary discard and new food made. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Items on the speed rack in the walk in cooler holding above 41F. Pork on the adjacent rack 42-43F. Per PIC, there was a delivery this morning and the door was left open for roughly 30 minutes. Maintain TCS foods in cold holding at 41F or less. -P CDI, items on the speed rack voluntary discarded. Education on keeping the door closed as much as possible during deliveries. Pork moved further back into the cooler to cool back down to 41F. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11(C) Employees engaging in food prep wearing a wristwatch and an uneasily cleanable ring. With the exception of a smooth, single-banded ring, employees shall not wear hand or wrist jewelry during food preparation. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Grease and food debris buildup on the wall behind the smoker, fryers, and ovens. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |