|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) Demonstration of knowledge (PF): Compliance with this food code must be shown by not have any priority (P) violations during the current inspection. The PIC did have priority (P) violations for this inspection. CDI-The PIC was educated on their duties. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): Paper towels or other single-use hand drying devices must be provided at all adjacent handsinks. There were no paper towels at the handsinks in the kitchen. CDI-The PIC purchased paper towels from a retailer nearby. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical - Methods (P): An irreversible high-heat ware washing machine shall be able to sanitize food contact surfaces with water at least at 160F. The high-heat warewashing machine was only reaching 143 F. I will be back in 3 days to verify that the high-heat warewashing machine can sanitize dishes at 160 F or above. Sanitize dishes in the 3-comp sink until the high-heat warewashing machine has been repaired. |
|
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): TCS foods must be held hot at 135 F or above. The steam table at the kitchen and the left steam table in the back were holding at sausage gravy and grits from 122-132F. CDI-The PIC reheated the foods to 165 F or above. |
|
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):TCS foods must be held cold at 41 F or below. The prep cooler at the griddle was holding from 39-46 F. CDI-The PIC adjusted the unit so that it would hold at 41 F and was holding at 41 F by the end of inspection. and the diced ham and sliced tomatoes were voluntarily discarded by the PIC. |