|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site with verification of food safety training. Operator Kylynne Henley advised that the general manager has the certification, but is not on site today. At previous inspection management advised of quad management with Phipps, but today Operator advised that they do not share management responsibilities. CDI- verbal correction as to requirement of certification for food safety manager. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Employee using bare hands to take cheese slices out of package and place in container to be tempered. CDI- corrected. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Tempered cheeses being placed on prep line. See item # 22. CDI- Cheeses removed from prep line and replaced with cheese from reach in cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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. Operator advised that cheese is placed on back table for tempering, and marked with time and date. Operator could not provide documentation of procedure. Cheeses at prep line are stocked with tempered cheese from prep table. CDI- Operator advised that written procedure must be provided or all cheeses must be held at 45F or below. Discontinue process until documentation can be provided. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups at under counter stacked out so far that employee's have to step around them, cups at back wall stacked out of dispenser, containers at fryer station used for nuggets and fries with food contact end exposed. CDI- verbal correction. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in gaskets of two prep coolers. Cleaning is needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls in back storage area damaged at the base (shared area with another facility), ceiling damage over facility storage shelving. Repair. |