|
13
|
1.50
|
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 food employee that was slicing meet moved from prep station to walk in cooler back to prep station without changing gloves in between. CDI food employee changed gloves and washed hands during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Water that contained chicken chunks was holding at room temperature. PIC stated that this water is used to dip the chicken before frying occur. Explained to staff because it contains chicken chunks then this product is not potentially hazardous. CDI- water was dumped and facility said that they will implement tphc in lieu of temperature storage. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed prepped deli meat date marked 7/18-7/25. PIC stated that the company requires the dates be extended to such dates but foods are not consumed on the last date, dated on the product. Informed PIC and staff that foods prepped for datemarking shall not be dated to extend 7 day shelf life. CDI- PIC changed date to reflect adequate date marking. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf During the inspection, PIC was unable to present sushi paper work approved from the state detailing approval for acidifying sushi rice. PIC was able to provide documentation towards the end of the inspection. Ensure that state letters and other necessary documentation is onsite at all times |
|
36
|
1
|
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 several flies in the prep area. Ensure that facility is rid of all insects. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Single Service chicken buckets were being stored in direct contact with the floor. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dishes being stored in dish water that was soiled. CDI- PIC drained dish water. |
|
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 pooled water and food debris inside of portable food display roller cart. Ensure that all non food contact surfaces are cleaned. |