|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) (Pf) Priority violations were present during the inspection. To comply with the code there shall be no priority violations or having a food protection manager on duty at all times. CDI (Education) Employees or person in charge must demonstrate sufficient knowledge of the food code during food service operations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There was not a certified food protection manager on duty at the timeof the inspection. There must be a certified food protection manager on duty at all times of operation. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (Pf) At the start of the inspection a storage rack was in front of the hand sink. The hand sink must be accessible at all times. CDI PIC moved the rack to another location.
6-301.12 Hand Drying Provision (Pf) Provide hand drying towels at all hand sinks including in the restroom. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried chicken, hot dogs, vegetables, and tenders were hot holding at 111-116F. All hot hold potentially hazardous foods must hold at 135F or above. Reheat to 165F or greater and place back into hot hold at 135F or above. Manager education. CDI Keep heat setting on hot hold equipment high enough to maintain proper food temps. Staff should check food temps regularly to ensure compliance. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Cooler being used to store foods is accessible to customers. Cooler must not be accessible to customers or it must remain locked at all times. |