|
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 may be demonstrated 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. Manager education. CDI This was deducted due to priority violations on inspection regarding food temperatures and properly mixed sanitizer. PIC must demonstrate sufficient knowledge of the food code while in operation. |
|
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. There must be a certified manager on duty at all times of operation. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-202.12 Handwashing Sinks, Installation (C) Hot water valve on hand sink is broken. All employee handsinks must be able to provide hot water of at least 100F. Sink valve needs to be repaired or replaced as soon as possible. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114; Priority; No sanitizer made up at the time of inspection. Make sure sanitizer is available at all times of operation for use on food contact surfaces, equipment, and utensils. Store WET or DAMP wiping cloths in a sanitizer solution between uses. Sanitizer should be 150-300 ppm quat solution. Use test kits and change solutions frequently to maintain this strength during breakfast operation. Sanitizer mixed in bucket during inspection and then tested good. CDI SANITIZER SHOULD BE MADE UP FIRST THING UPON ARRIVAL AND STARTING OPERATION IN THE MORNING. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Reach-in cooler holding sausage gravy, eggs, and various food items at 43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temps. Have qualified technician check cooler for proper operation. Air temp should read 37-38F to maintain products inside at 41F or below! This is a repeat violation. Full deduction is taken. COOLER MUST MAINTAIN ALL ITEMS AT 41F OR BELOW AT ALL TIMES!!!! Manager education. CDI |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) The facility had a digital thermometer available but the battery was dead. Replace battery on thermometer so it is available for use! Manager education. CDI |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet or damp wiping cloths were laying out on surfaces. Store all WET or DAMP wiping cloths in a approved sanitizer solution between uses. |