|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. PIC, Mehdin, is not a certified manager. REPEAT |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef sausages stored above cooked beef stock in double door upright cooler. Observed raw breaded beef schnitzel cutlets wrapped in plastic wrap stored above ziploc bags of cooked eggplant in upright freezer. CDI - beef stock discarded (see #20 cold holding) and freezer re-organized to put raw meat below other food items. REPEAT - full 3 point deduction.
Improper storage of raw meat items in cold holding equipment has been noted on the previous 3 inspections with the last two inspections noting specifically raw meat over cooked beef stock. Do not store raw meat (including eggs) above other foods in coolers or freezers. Raw meat must be stored according to final cooking temperature. EHS provided informational document for reach in storage order to PIC during visit and explained storage standards.
Continued non-compliance with storage order requirements may result in the implementation of a risk control plan or in permit action. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed in use green cutting boards both with significant black organic microbial buildup from long term use sitting on wet cloths. Red cutting board with black organic microbial residue. CDI - PIC removed for cleaning or replacement. Cutting boards are food contact surfaces and are in contact with TCS foods in the kitchen - they must be cleaned and sanitized every 4 hours if using continuously through the day. Cutting boards must be cleaned and sanitized before storing and/or use for the day. Long term organic black microbial buildup should not be present on cutting boards that are properly cleaned and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed upright double door cooler with ambient air temperature of 45f at beginning of inspection holding TCS foods above 41f including feta cheese at 45, beef stock at 44, and raw chicken at 47. PIC discarded TCS foods that were stored in the unit overnight and relocated TCS foods prepared today to alternate cooler/freezer. Ambient air temperature of kitchen very high at beginning of inspection at 86f which may be contributing factor to elevated cooler temperature. PIC to reduce ambient kitchen temperature and to have cooler serviced. Verification Required. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy residue and buildup on exterior of equipment in kitchen area. Dried buildup on white shelving in upright cooler. Clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/damaged floor tiles throughout kitchen area need repair or replace. REPEAT |