|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had certification during inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Ensure PIC duties followed and ensuring foods are maintained at required temperature. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager. PIC unable to demonstrate that they had ANSI accredited certified food protection manager while present during inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed PIC not able to locate a written employee health policy on premises. PIC able to name some reportable symptoms but not able to fully demonstrate verbal health policy and communicate reportable illnesses including nontyphoidal salmonella. CDI handout provided to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 2 handwashing sinks without towels. Facility ran out of disposable towels. CDI, employee provided disposable towels for handwashing sink from other location. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili in reheating process in morning over 2 hours according to staff but staff forgot to turn reheating unit on. Observed chili at 122 after 2 hours according to staff. CDI, chili voluntarily discarded by PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shell eggs held on counter at 66 degrees F. CDI, eggs relocated to cool. Time as a Public Health Control discussed as option. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed egg and sausage mix with discard date of 10/7 and burrito in low reach in cooler with prep date of 10/6. CDI foods voluntarily discarded by PIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked. |