|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf ***There was no certified food protection manager available during the inspection and a priority violation was observed. CDI, turkey sausages not holding at 135F or above were voluntarily discarded. Discussed with PIC that when hot holding food items, they must be 135F or above. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
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. ***No certified food protection manager was present during the inspection. CDI, establishment has 210 days to obtain certified food protection manager. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P ***Six pieces of turkey sausage in the hot hold unit were 108F to 126F. CDI, PIC voluntarily discarded the sausage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***The short boy reach-in at the service area has a torn gasket. The fridge in the storage area has a torn gasket. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. ***Observed wall and ceiling damages in the prep area and the service area. |