|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
2-101.11 PIC shall be present during all hours of operation. -PF
Observed no person in charge over the kitchen during inspection. Observed no certified food protection manager on site during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sink blocked at bar with plates and cups. CDI: Sink cleared and employees educated on only using handsinks for handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken wings in ziploc bags stored over fully cooked burgers and fries in the walk in freezer. CDI: Chicken was relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda dispenser gun at the bar with heavy black build up. Observed ice machine shield with black and pink build up. Ensure more frequent cleaning to preclude build up. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs holding at 124F. CDI: Product was moved to TPHC for today as PIC knew what time she finished cooking them this morning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs holding above 41F in cold well. Observed cream cheese holding out at room temperature. CDI: Product was moved to TPHC today as PIC knew what time they were put out. Facility has used TPHC before items that will not maintain temperature. EHS strongly recommends that facility return to using TPHC for these foods. EHS emailed TPHC template to manager. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Tylenol stored on top of prep cooler. CDI: medicine relocated. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples, that PIC stated are washed, with no outer protection. CDI: Apples were rewashed and wrapped. Upon arrival EHS observed the 2 kitchen employees both in the dining area, not the food service area. All food in the service area is not fully protected by self-closing holding units or individually packaged. CDI: EHS and PIC discussed how someone must always be present in the food service area to ensure that if food were to become contaminated by a patron it is removed. Employee stood in the food service area for the remainder of the inspection. |