|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC does not have employee health policy nor is knowledgable of any of the reportable symptoms/diseases. PIC was provided with employee health policy last inspection. CDI - explained employee health policy and the importance of knowing the policy; provided PIC with employee health policy. REPEAT VIOLATION. VR |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at the handsinks in the facility. CDI - provided with signs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items out of temperature (refer to temp chart). Educated PIC that items can not sit out on the table at room temperature, they need to be under temp control or time control. CDI - moved products under refrigeration. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility was using time for the ready to eat pizza on display; Observed that the facility was using time papers on an organized board but the TPHC form states that the facility will be using a grease pen to mark their product on time. Nor did the facility have written procedures on the TPHC form explaining to me that PIC and employees fully understand the procedures for time. I also observed that the bottom of the TPHC form where 'prepared by' and 'signature' was torn off of the TPHC form where I can not confirm who wrote the procedures and approved the TPHC form. CDI - provided establishment with TPHC form. VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed giant plastic containers of pizza sauce covered in walkin cooler (67F). CDI - still currently has met time/temperature criteria for cooling; educated PIC about using smaller metal containers not large plastic containers and possibly using an ice paddle if necessary; removed lids on products. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed facility did not have a thin probe thermometer. VR |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility does not have quat test strips for their chemical sanitizer. VR |