|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no manager on site with food safety knowledge. They were putting time stamps on the food after EHS arrived (food was 70F) no sanitizer buckets, no one knew were the thermometer was, or employee health policy poster. No one willing to walk with EHS. No PIC was on site regardless of servsafe. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamps on the food sitting on the counter-food employee said they use time for this-they added time stamps while EHS was on site-time was for 10:30 (EHS was there at 11am) food was already 70F. Due to the high temperature it was unlikely that the food was only out 30mins. CDI-Food employee made new stamps while EHS was there for 10am. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored over cups in the dry goods area. CDI-EHS moved to the chemical shelf. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed raw hamburgers stored over RTE wraps in the dry goods, food employee said they had temporarily placed there. CDI-Food employee moved. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelves rusted, WIC is leaking onto food-it was raining heavy today-slow leak but it's leaking between the seams. WIC floor is lifting up seams, dent in the door WIC, |