|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Core: The person in charge is not a certified food safety manager. The person in charge shall be a certified protection manager that has passed an ANSI accredited food safety manager test. This is a repeat item. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Priority foundation: No paper towels at the hand sink in the dish room. Provide paper towels at hand sinks or a hand drying device. CDI- Paper towels were provided once REHS spoke to PIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) ; Priority; Noted spicy buffalo wings were temping between 126-128 F in the display hot hold case. Keep all TCS food at or above 135F when held hot. The sandwich was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Noted multiple TCS items reading well above 41 F in the 2 door reach in cooler. ( Seet temp log) According to PIC the 2 door reach in cooler went down sometime yesterday. CDI- TCS items discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)- Noted individual slices of pizzas are suppose to held on TPHC for no more than 4 your. However, no time stamp provided Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11; Core; Observed a case of raw chicken stored on the floor in front of two-door reach in freezer. Also observed cases of raw chicken stored on the floor in the walk-in cooler unit. Store food at least 6 inches off the floor on shelving, in a clean and dry location. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
Observation: Cooking pans for chicken wings heavily encrusted with grease deposits. The cooking wire rack for the chicken is accumulated with large grease deposits. The non food contact surfaces of the interior of steamtable, flat top, tops and sides of chicken fryer heavily accumulated with debris. 4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |