|
1
|
0
|
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 that food employees don't understand normal routine kitchen activities. Food employees are bare handing food, don't know how to properly have food on time control, don't understand how to propely wash, rinse, & sanitize in the 3 compartment sink, and food employees were creating a chlorine/water solution without chlorine test strips. CDI - EHS educated the risks of bare hand contacting, how to have food on time control, how to clean items in 3 compartment sink, and gave facility chlorine test strips. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
Yes |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P REPEAT VIOLATION. Observed food employee bare handing ready to eat pizza in the display case. CDI - advised to discard the food and to wear gloves when handling ready to eat product. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizer dish machine not reaching proper sanitizing temperatures. Thermo plate used by EHS read 154F as the max water temperature in the dish machine. CDI - set up 3 compartment sink with chlorine sanitizer at 100 ppm; educated employees how to wash, rinse, and sanitize. Advised to have technician arrive on site to repair dish machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT VIOLATION. Observed product in temperature danger zone. Refer to temperature chart. Advised to service the walkin cooler to have product in walkin at 41F and below. This will help with the product that comes out of the walkin to the flip top. Do not overstack food in the flip top unit. CDI - brought the overstacked food to the reach in below. All food currently in compliacne. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic in oil made yesterday with no date label. Observed time exceeded on soup in the walkin cooler; product dated 1.31.19 at 42F. CDI - properly dated the garlic in oil. Discarded the soup. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 is not following TPHC procedures. Employees are uneducated on time control; time board is not being filled out properly. CDI - educated how to follow TPHC procedures and to hold all food on time control accountable. |