|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to have a Certified Food Protection Manager. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw shrimp uncovered stored underneath raw chicken that is also uncovered in the refrigeration. CDI - educated about proper storage order. Educated to refer to their storage order chart on the wall in the kitchen. Relocated shrimp above the chicken. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed slicer, whisk, spatula, and other utensils with dried old food debris on the food contact surfaces. CDI - educated to keep food contact surfaces clean to sight and touch; wash, rinse, and sanitize every 4 hrs. Brought items to dish machine for a cleaning procedure. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 REPEAT VIOLATION. Observed that the facility is not cooling down food items on time control anymore. EHS observed that the food employees are preparing food for time control and not writing the time for the product. CDI - discarded items and educated to write the 4 hr time period on the food labels per the TPHC procedures. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed gaskets, outside of refrigeration equipment, and other equipment dirty and in need of cleaning. Advised food employees to clean equipment. Advised employee to wear single use gloves when handling food to prevent getting food everywhere. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed fan on floor in need of cleaning. Observed ice machine vent in need of cleaning. Observed kitchen floor in need of cleaning. |