|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C No Certified Food Protection Manager present in facility for duration of inspection. PIC during inspection, Angela, is not a certified manager. Owner who is certified manager arrived at end of visit. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee washing dishes proceed to front to prepare food and wash hands for approximately 5 seconds before donning gloves. CDI - EHS directed employee to wash hands for at least 15 seconds. Hands re-washed for 15 seconds. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed most TCS food items on sandwich line prep cooler units holding above 41f including various deli meats, tuna salad, cheeses, cut tomatoes, cut lettuce, and more. See chart. TCS food items including sliced deli meats, tuna salad, chicken patties, and some sliced tomatoes and lettuce which were used in the sandwich units previous day, returned to walk in cooler overnight, and then returned to sandwich unit were discarded. TCS food items including sliced cheeses, veggie patties, and some cut tomatoes and lettuce which were prepared and placed into the sandwich units same day and had not been in the sandwich unit prior were allowed to remain until the end of 4 hours at 1:00 pm. Air conditioning system in facility is not operating properly resulting in back of house ambient air temperature of greater than 80f and ambient air temperature at the front of house prep line/oven area greater than 84f. Open air sandwich cooler is unable to maintain TCS food temperatures below 41f with high elevated ambient air. Repair of air conditioning expected possibly on Wednesday 6/9 according to owner. Verification required. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed knives stored sitting in sanitizer solution at sani-station. Do not store utensils in sanitizer solution between uses. When using the sani-station, follow the procedures provided by the manufacturer which include sanitizing utensils and then storing them outside of the sanitizer solution to air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed multiple single service items stored behind the front line hand sink faucets immediately adjacent to the hand sink basin and directly under paper towel dispenser in splash zone / drip zone of hand sink. Visible splatter present on exterior packaging of the single service items. Store single service items away from sources of contamination. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P. Observed 3 part sink pre-rinse hose no longer suspended above the basins of the sink. Hose nozzle extends down into the basin and below the flood plane of the sink presenting a possible cross connection. Repair to ensure an air gap is present between the hose end spray nozzle and the flood plane of the sink. Verification Required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments shall be maintained in good repair. Observed significant damage to can wash floor tiles. Repair. |