|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) no CFPM on site at time of inspection with priority violations present. CDI education of need of CFPM at all times of operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) CFPM was not on site at inspection. A Certified food protection manager must be on site at all times of operation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) paper towels or a hand drying device are needed for employee handsink. There were no paper towels available at inspection. CDI napkins were placed at handsink to be used temporarily. Do not use wiping cloths for hand drying. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) a few onions were holding in the steam well at 127f. All hot held TCS foods must be held at 135f or above. Onions were discarded at inspection. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot dogs, deli meat and other TCS foods in the one door cooler by the back door were holding at 45f. Monitor temperature of this unit to ensure proper function. Cooler must be able to hold foods at 41f or below at all times. CDI education. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
3-304.14 Wiping Cloths, Use Limitations (C) dirty dry cloths were left laying on various surfaces. once a wiping cloth is wet and/orsoiled it msut be placed in a properly prepared food contact surface sanitizer or replaced. Do not use wiping cloths for hand drying. |