|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility must have manager on site all times with knowledge of food safety. During inspection EHS walked with employee who is food safety certified but did not have complete knowledge of facility such as sanitizer test strips location or location of TPHC procedures for pizza. Points will be deducted in future for repeat violations. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee beverages. Observed employee beverage stored uncovered on prep surface. CDI-located to better place to prevent contamination. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or lower. Observed TCS items in pizza prep cooler and cooler beside steam table above 45F. Units holding incorrect temperature in flip top area but correct temperature in area below. Use lid when not busy and have units serviced. CDI-TCS items put into cooler below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Properly use TPHC. Upon arrival, observed items using TPHC with label discard time of 30 minutes prior and items still out on display. Discard at correct time as stated on time label. CDI-items discarded. Also procedures for TPHC must be available to regulatory authority at all times. PIC could not locate written procedures. CDI-new procedures written. |