|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) - Certified Food Protection Manager: Observed that the PIC was not a certified food protection manager. The Person In Charge shall be a Certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an accredited program. Because the establishment is still in the 180 days of the newly issued transitional, no points will be deducted today. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed stainless steel ware pans and the tomato dicer on the clean storage rack that were still soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The items were taken to the dish area to be cleaned and sanitized. Pf |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed diced tomatoes on the dining room service line and tomatoes and pico on the drive thru service line that were not being held at 41 degrees. Maintain TCS foods in cold holding at 41F or less. CDI- Because all items were between 42 to 44 degrees F, they were taken to the walk in cooler to rapidly cool.P |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Observed food service employee's engaged in food preparation without hair restraints on. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed that the drive thru prep station and the hot holding cabinet needed to be cleaned. Non-food contact surfaces and utensils shall be clean to sight and touch. |