|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a rag stored in the handsink. CDI - the rag was removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all TCS items in the walk in cooler above 45F. During the inspection the ambient air temp. was 44F. PIC stated they were waiting for maintenance to come back with a part for the walk in to keep it at 41F or below. CDI -TCS items that were opened were voluntarily discarded; unopened items were moved to the freezer. Observed meats in the deli case above 45F. Items were placed in the freezer to rapidly cool. Observed tomatoes, cheese and lettuce above 45F in the prep top beside the grill. CDI - items were taken to the freezer to cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed unlabeled shakers throughout the facility. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed the deli case with an ambient air temp. of 49F. 20 minutes later the unit was 46F then jumped back up to 48F. CDI - maintenance arrived during the inspection to repair the unit. Unit was repaired during inspection and had an ambient air temp. of 45F. |