|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF Employees need to be knowledgeable of employee health policy. Observed PIC did not know specific information from employee health policy. CDI corrected by instruction and gave PIC copy of food code policy. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Foods should be maintained at 45 F or below. Observed lettuce, sour cream, tomatoes to be out of temperature (48-60 degrees) stored on cold hold table top unit. CDI lettuce, tomatoes sour cream were pulled from the line and placed back in walk in cooler to reach adequate temperature. Be sure to chill prepped foods to 45 or below before cold holding. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Foods shall be cooled using proper methods. Observed lettuce, tomatoes, sour cream, corn and other items to be over packed and tightly sealed with plastic wrap following preparation, not allowing proper cooling. Food items shall be placed in shallow pans, thinner portions, or in ice bath to ensure foods reach proper cooling temperatures. Room temperature prepped foods must be cooled to 45 or below within 4 hrs. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF Temp. measuring devices should be used to maintain knowlege of food temps. Observed cold holding units underneath prep table without thermometers. Each cooler shall have a properly functioning thermometer |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Repeat Non Compliance 3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored off the floor. Observed boxes of food stored on floor underneath shelving in walk in cooler. Food should be stored at least 6 inches off the floor to prevent contamination. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service & single use items shall be stored off the floor. Observed singe service items stored on floor near back door. Items shall be kept at 6" off floor and where they are not exposed to splash dust or other contamination. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P Backflow device needs to be installed of water supply system. Observed can wash to not have backflow device attached to nobs/spiget. Backflow prevention should be installed at can wash. |