|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
No certified food protection manager (CFPM) on duty at time of inspection. CFPM must be on duty at all times food is being handled. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee use gloved hands to handle raw steak then to handle utensils/wet wiping cloths to clean surfaces. CDI (corrected during inspection) by instruction. Employee removed gloves, washed hands, and donned new gloves for different tasks; was directed to wash rinse sanitize the equipment that was touched. Wash hands after handling raw meats and then beginning a new task as well as changing gloves if handling raw ready to eat foods or handling clean equipment (see violation 13). |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee use gloves touching raw steak then handling equipment and clean wiping cloths without washing hands and changing gloves. CDI by instruction. Employee washed hands and donned new gloves.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shell eggs in the walk in cooler. CDI. PIC moved the raw shell eggs above the raw chicken. Points not escalated; the PIC has done a good job separating all other raw animal foods and was a small panned portion of chicken; used as a teachable moment; PIC rectified immediately. |
|
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
At the pizza prep cooler the following foods were out of temperature compliance: mozzarella cheese, mushrooms, salami, ham, eggplant, tomatoes and sausage (all above 45F see temperature). CDI. All foods were voluntarily discarded by the PIC. A work order was placed for the equipment at time of inspection. Suggested ice bath for foods as a remedy to maintain temperatures until it is repaired. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.11 Maintain equipment in good repair.
COMMENT: Observed a wooden type table used for the pounding of chicken, veal, etc. in the kitchen. Unsure if this wooden table is approved; the wood is being to crack in particular areas. Ensure this is NSF approved or an approved type of wood to be used in the kitchen; will reevaluate at the next inspection. Observed the pizza prep unit holding an ambient temperature of 50F at a non-busy time; manager called home office to have repairman come out and will repair at dinner time. |