|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf
Manager on duty was unable to demonstrate knowledge of food borne illness, exclusion times or TPHC policy. |
|
4
|
3
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. -P
Employee stated that she was experiencing vomiting the day prior to inspection. Symptoms ended around 10am. Employee reported to work today at 5:30am.
CDI - EHS educated staff and management on the importance of exclusion. A health policy was provided with exclusion times. Entire policy was reviewed with management and staff. 24 hours have passed since the employee showed symptoms. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed utensils inside of the front kitchen hand sink. CDI - Items were removed. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
10-DAY VERIFICATION REQUIRED
REPEAT
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
A TPHC policy was not readily available for review at the beginning of inspection. EHS assisted managers with finding the policy in the office. Observed missing time stickers for all TPHC items. (Both prep coolers, hot hold items next to prep coolers) Items were labeled for the time they were brought out in the morning. Follow-up visit will be made to ensure compliance. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap at the bottom of the back kitchen door. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees preparing food while wearing watches and bracelets. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease and food debris on the sides of cook-line equipment. |