|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure food safety through proper temperature control. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee on main line bare hand contact making sandwiches and fried foods onto plate. CDI- instruction provided |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, grits and gravy hot holding less than 125 F. CDI- reheated above 165 F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens, leaf spinach, cut cabbage, cut tomatoes all cold holding above 48 F in prep units. Observed multiple cooked foods cold holding in walk in cooler above 45 F. Cooling may have heated cannot determine how long some of todays cooling foods have been out of temp. Volume of cooling APPEARS to have raised temps in cooler. VR |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked foods not date marked. VR for date marking the cooler food Need 2nd point of reference on day dots. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Have noticed long standing issue with food cooling, cold holding and hot holding violations. Although cooling methods have been improved, inspector still observes that capacity of existing refrigeration equipment is completely inadequate. Facility is strongly recommended to pursue ways to better protect their TCS foods either through the addition of refrigeration equipment, hot holding equipment or new processes. Failure to correct these violations could lead to additional violations and potential permit action. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths on prep surfaces. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed floors, walls, ceilings all in very poor repair throughout. Soda cabinet is made of wood and laminate and is heavily damaged, allowing pest harborage and not allowing adequate cleaning. Floors have chips and cracks and areas of loose tiling. Baseboards are loose or missing in a few areas. Some wall coverings have holes exposed. Area near can wash has loose wall covering with large gaps. ceiling tiles are in poor repair. |