|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can occur one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI No certification and priority violation on hot holding noted on inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11; Priority Foundation; Do not store items in front of the hand sink at the start of the inspections boxes were blocking the hand sink. This sink is for handwashing only, and must stay accessible at ALL times. Items moved from in front of sink. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) ; Priority; Chicken wings/tenders were 119-117 F in hot hold unit. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is set high enough to maintain proper temps. Staff should monitor temps frequently to ensure compliance. Wings and tenders had only been in the hot hold unit for 40min wings and tenders were changed to time and will be thrown out after 4hrs of hold time. It is recommended to keep the hot hold case items on time control of 4 hours and then discard. When using time in lieu of temperature be sure to keep record of times. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; Some required foods (bulk containers in bottom of reach-in pizza prep unit)were not properly date marked. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure all required foods are clearly labeled with a date! Manager educated on date marking requirements during inspection. |