|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified food protection manager on site during inspection. Advised to to have employee Certified. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Obseved multiple products such as seafood salad that have been opened up from commercial package and held in the establishment for over 24 hrs. CDI - advised to date label product in the booklet when product is stored in the display case. Product held over 24 hrs requires a date label for the product. Food employee labeled the products in the calendar.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products of deli meat's that have exceeded time/temperature criteria for cold holding. CDI - advised to discard product; educated that food can be held at 42-45F for 4 days. Food can be held at 41F and below for up to 7 days. First day of cooking/preparation is considered day one. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
| 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3 compartment sink aboe 400 ppm (toxic chemical). CDI - educated about proper active quat sanitizer. Facilities quat chemical label states active quat is from 150 ppm - 400 ppm. Quat sanitizer must remain within this concentration range. EHS and PIC diluted the sanitizer. Advised to use test strips more often. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service soup cup lids on display and not protected from contamination. Advised to store the cup lids inverted or to provide a container with a lid to protect from contamination. |