|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C no certified food protection manager present during the inspection. REPEAT ITEM. 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 who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed cheese, lettuce, slaw, and tomatoes at prep table (cold held on ice) measured above 45F. CORRECTED DURING INSPECTION (CDI)-all items would be discarded after 4 hours. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cold held at 45F or less. Operator agreed to use Time as Public Health Control on these items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed sliced turkey, and sliced ham not dated with the first day they were sliced, these items were kept frozen until needed. Also observed ranch, made in-house, not dated. CDI-operator was told to always date food items when they are first prepared, if the foods are kept for more than 24 hours, even if frozen. All ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF operator's only thin probe thermometer is broken. Operator must get a new thin probe thermometer. VERIFICATION IS REQUIRED IN 7 DAYS. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C observed torn gaskets inside prep cooler. Also observed rusty surface of shelf below stell prep table. Recommend replacing these items. EQUIPMENT shall be maintained in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C observed floor surface of the kitchen not in good repair. Operator must re-attach the surfaces, where needed. PHYSICAL FACILITIES shall be maintained in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C observed dust build up on the inside of vent covers above 2-door reach in cooler. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |