|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. REPEAT VIOLATION |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings that were on top of the pan in the front hot holding unit were below 135F. CDI: Items were rapidly reheated in the fryer to 196F. EHS suggested to PIC that this item be kept on TPHC as they are difficult to keep hot in a steam well. Facility is going through wings very quickly and would likely not need to discard items at the end of a 4hour window making TPHC a great option. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of crab and cream cheese wontons labeled 7/10 when the filling was labeled 7/9. CDI: Product was labeled 7/9 as that was when the filling was made. REPEAT VIOLATION All other date marking throughout facility was correct. EHS and PIC discussed date marking practices and training. Facility has developed good practices and training for staff as well as follow up by management. Significant improvements have been made in date marking throughout facility. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of drain flies/fruit flies near the back kitchen handsink. PIC stated that they have monthly pest control and facility has fans at entry/exit doors. EHS advised PIC that if this persists to increase pest control frequency until insects are eliminated. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored on shelf above customer food in walk in cooler. Ensure employee food is stored safely below customer food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door. REPEAT VIOLATION Previous violation corrected. |