|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
No certified food protection manager on site during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
Verification Required. 5-202.12 Provide at least 100F water at handsinks.-Pf
Two handsinks in facility not reaching 100F. Handsink in front of bathrooms reaching 75F and handsink in back room beside 3 compartment sink reaching 73F. Handsink beside coffee area reached 115F, food employees are able to properly wash their hands at this handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
PIC Bisrat WoldEmariam stated tongs are getting washed in handsink beside coffee area. CDI- Through education. Spoke with PIC about not using handsinks to wash dishes, must properly wash, rinse and sanitize dishes at a 3 compartment sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink beside coffee area. CDI- Paper towels were provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Verification Required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Facility is not using sanitizer to sanitize dishes. PIC Bisrat WoldEmariam and food employee stated that utensils are washed with dawn soap, rinsed off with hot water from coffee machine and then degreaser is used on some utensils. Hot water at 3 compartment sink was 74F. PIC stated water has not been hot for 5-6 days.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Facility is not using sanitizer to sanitize dishes. PIC Bisrat WoldEmariam and food employee stated that utensils are washed with dawn soap, rinsed off with hot water from coffee machine and then degreaser is used on some utensils. Facility has sanitizer on site. Read directions to PIC on how to properly use sanitizer and what concentration it should be.
*Immediate Suspension Issued* . Food items that require use of utensils were voluntarily discarded. Instructed facility to immediately stop serving food until hot water issue is fixed and EHS is able to verify. Food items that are prepackaged are able to be sold. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hamburgers at 100F and 120F. CDI- Hamburgers were voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed opened hot dog and sausage package with no date label. Food employee stated both food items were opened yesterday. CDI- Packages were date marked. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed facility with no thin probe thermometer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed cups being stored on floor beside register. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
Verification Required. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Hot water at 3 compartment sink was 74F. PIC stated water has not been hot for 5-6 days. Food employee stated they are using hot water from coffee machine when washing dishes.
*Immediate Suspension Issued*. Food items that require use of utensils were voluntarily discarded. Instructed facility to immediately stop serving food until hot water issue is fixed and EHS is able to verify. Food items that are prepackaged are able to be sold. |