|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored above prep surfaces. CDI - explained proper storage of employee drinks and drinks were discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink by the bakery area. CDI - paper towels provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw ducks hanging above ready to eat garlic and oil, sauces and sweet and sour cabbage in the walk in cooler. Ducks were dripping on to the containers. CDI- Explained to move the ready to eat items away from the raw products. Verification required 2/24/2016.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed bags of raw pork stored above bags of raw beef in the reach in freezer. Items are bagged onsite. CDI - explained proper storage order and the beef was moved below the pork. |
|
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 pork hanging by the smoker at 50F. CDI - explained to only bring out items once they are going to use them; otherwise leave them in the cooler until you need them. Pork was placed back into the cooler.
Observed a mixture of real butter and margarine stored in a reach in cooler that was not turned on. Facility does not use the cooler, they just store the butter mixture in there. Butter was 53F. CDI -butter was discarded and explained TPHC to the PIC. TPHC procedure sheet will be emailed incase they want to do that. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
Yes |
Repeat violation 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed grab and go items in the display case by the front door only labeled with the name of the product and ingredients. CDI - explained what the labels are missing. Verification required 2/24/2016 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet cloths on prep surfaces. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a cracked and taped bowl in use and cracked dry good lids. Discard/replace any cracked and broken equipment.
4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 reach in coolers and on the walk in freezer door. Replace gaskets. Observed a device used to poke the ducks before cooking missing some needles and leaving holes exposed. Replace. Observed duct tape on the freezer door latch. Remove duct tape and repair latch.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed raw pieces of wood used to pry open whole pigs while cooking. Discard wood and use something like metal. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves. More general cleaning needed throughout the facility. |