|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certificate available at time of inspection. PIC advised just took class. Provide documentation for future inspections. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unaware of a health policy. Left policy and facility posted. Employee in charge of breakfast and PIC reviewed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wear the same gloves for all tasks throughout inspection. Advised he must change between duties. Gloves are not actually needed at this location because there is no direct handling of ready to eat foods. Tongs and other utensils are being used. Educated and employee discarded gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P There was no sanitizer on site today. Facility mixed Quat 146 sanitizer and placed in spray bottle. Concentration was over 400ppm. I remixed with employee and showed with their test strips the 150-400ppm levels. Sink drain plug/stopper is not functioning so sanitizing bay cannot hold sanitizer water. Facility is sanitizing as sanitizer drains out of bay. Return visit required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties holding at 124F and gravy at 127F in hot hold unit. Foods were made within last 4 hours and were discarded during inspection (as is policy at end of breakfast). Monitor unit and ensure it can hold foods at 135F or higher. REturn visit required. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
. 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Facility has an analog thick probe thermometer on site. Return visit required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
NOTE: 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Shields on hot hold are not self-closing. This area is constantly monitored by employee. If potential contamination is observed, shields shall be required. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cup lips throughout customer area were exposed. Keep plastic sleeve pulled up to protect lips. |