|
2
|
0
|
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- Employee was unable to discuss foodborne related symptoms, illnesses and exposure when questioned by EHS. However, PIC was able to provide EHS with written employee health policy. CDI- EHS was provided with a written employee health policy and EHS covered all parts with employee.
NOTE: No signature occured due to covid19 pandemic however PIC Bob and Rick were present during the inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed an employee cutting pork chops with a bare hand. CDI- PIC was informed of the violation and had the employee wash hands and don gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed steak, squid salad, tuna, crab salad and salmon all above 41F in the front display case, see temp chart. CDI- PIC voluntarily discarded |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed eight fish packages above 41F (see temp chart) in the display case. PIC stated items were cut and packaged an hour before the temp taken. CDI- PIC was able to place items in the freezer to quickly cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available during the inspection. CDI- PIC was able to provide a thin probe thermometer by the end of the inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed display case with minor food debris build up. Observed vent covers to equipment with dirt debris. NOTE: Point deduction did not increase since an improvement from last inspection has been noted. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leaking faucet when water is ran at the hand sink. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed back shared employee bath room without a covered trash bin. |