|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-101.11 Assignment. A person in charge shall be present during all hours of operation. There was no person in charge for the first 15-20 minutes of insepction as he was at the other location and had to be called by staff. Food workers were asked and said that there was no one in charge when he was not present. CDI - person in charge came after 15-20 minutes after being called. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Employee drinks must be stored in such a manner to prevent contamination to food and food prep areas and consumed to also prevent contamination. Observed 2 employee drinks on a prep table, including one that was uncovered. This appeared to be for easier access by staff working on the front line. CDI. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles, including before putting on single use gloves to work with food. Observed employees putting on gloves and making food on the front line with their hands without first washing their hands. CDI- relayed to manager who then corrected employees. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain foods hot at 135F or cold at 45F or below. Observed cooked eggs at 75F in a container on the counter. Eggs are reheated when ordered by a customer. Facility does not have faciliities for hot holding these eggs so much cold hold or use Time as a Public Health Control. CDI. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods. Facility needs to use approved cooling methods to cool TCS foods. Observed chicken salad and tuna salad 55-65 tightly covered while cooling. Cooked chicken in the back was 120F and also tightly covered. CDI - cooling methods corrected. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices. Facility must have a thin diameter probe thermometer to check the temperature of thin foods such as cut leafy greens. Return visit required.4-502.11 (B) Good Repair and Calibration. Observed the facilities non thin probe thermometer reading 20F in 32F ice water when compared to the inspectors themrometer. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf Facility sells packaged yogurt parfait out of a customer self service cooler. Facility must properly label as described above or discontinue serving these items packaged. Manager agreed to keep these in refrigeration behind the counter and removed from customer self service. CDI. |