|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) Person in Charge Duties:(PF): The PIC was not meeting their duties laid out in 2-102.11(A). CDI-The PIC was educated on their duties and had the food reheated to 165F. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): At least the PIC shall be a certified food protection manager. inspection. No one was a certified food protection manager at the start of inspection. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): Reheat all parts of TCS-cooked foods to 165 F. Mashed potatoes had been reheated to only 152 F and not the required 165F. CDI-The PIC had the mashed potatoes reheated to 165F. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): Air-dry utensils completely before stacking dishes. Multiple large metal and plastic conatiners were being stacked wet. CDI-The dishes were moved so that they could completely air-dry. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 - Nonfood-Contact Surfaces: The walk-in freezer is buckled and is not a smooth and easily cleanable surface.
4-501.11(A)Good Repair and Proper Adjustment: The ventilation throughout the kitchen has rust and microbial growth on it. Clean the ventilation at a frequency that keeps microbial growth from occurring, |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Clean the establishment more frequently to prevent the build-up of food debris, etc. |