|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. ***The PIC is not a certified food protection manager. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. ***The PIC was not a certified food protection manager. |
|
19
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P ***Mashed potatoes had been placed in the hot hold units to reheat and temped at 56-57F. CDI: Mashed potatoes were reheated in the microwave >165F before being placed back into the hot hold unit. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. ***Multiple sauces and seasonings near the grill labeled were not in proper labeled containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. ***Multiple boxes of food products were being stored on the floor in the walk-in freezer.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. ***Strawberries that had been washed were placed back into the original container. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. ***Several pieces of non NSF/ANSI approved equipment were observed in the kitchen (George foreman, mini crock, air fryer, etc.). All food service equipment must be NSF/ANSI standard except designated exceptions.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***The 2-door reach-in near the dry canned good rack in not operational. Multiple bulbs are out under the hood. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***The racks throughout the kitchen and dishwashing area have residue on them. The inside of the reach-in’s have buildup in them. The fan at the dishwasher has dust build-up on it and needs to be cleaned. The gaskets on the make top reach-in coolers need to be cleaned. The canwash basin has build-up in it. The fan guards in the walk-in cooler has build-up on them. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. ***Several floor tiles in need of replacing in kitchen area. Wall in need of repair beside of fryers. Floor flexing in front of baking oven indicating sub floor issue.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***Thorough cleaning of floor needed underneath and behind equipment. Thorough cleaning of walls needed at fry station. Ceiling in need of cleaning in cook/prep area. Significant dust on breaker boxes and hanging attachments. The floors in the walk-in freezer has debris build-up. Paint chipping in multiple areas on the kitchen walls. The ceiling in the walk-in cooler has build-up on it. |