|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager available today. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Handwashing sink was inaccessible due to mobile cooler being stored in front of hand sink. CDI-PIC relocated mobile cooler.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. (Pf) Handwashing sink being used to store sanitizer basin during inspection. CDI-PIC relocated sanitizer basin. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135°F or above. -P Observed rotel dip, hamburger patties, and turkey sausage temping below 135°F during inspection. See temperature observations. CDI-Foods were voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. Hotdogs, chicken wings, and chicken tenders temping above 41°F. See temperature observations. CDI-PIC voluntarily discarded foods. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf No hot or cold water available at handwashing sink or 3-compartment sink at beginning of inspection. CDI-PIC obtained water before continuing operation. Advised PIC to maintain water under pressure at all fixtures during operation hours. Generator is not providing enough power to maintain water at all times. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting not available during today’s inspection due to generator issues. |