|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy in facility not including salmonella non-typhi during inspection. CDI- EHS explained requirement as per 2017 Food Code to PIC, provided MCHD handout and emailed copy of updated employee health policy to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind deli display case blocked by a rolling cart. Observed handsink in cold prep room blocked by a rolling cart. Observed an employee filling a pitcher of water from the handsink behind deli display case. CDI- rolling carts moved during inspection. EHS discussed only using handsink for handwashing with PIC, PIC spoke with employee to ensure they all understand that a handsink can only be used for handwashing. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole chickens holding below 135F in hot box near deli display case. Through conversation with employee and PIC, whole chickens were removed from walk in cooler and placed directly into hot box to reheat. PIC stated this is not the normal process, typically the chickens should be reheated in the oven before being placed in the hotbox for hot holding. PIC and employee stated that chickens were removed from walk in and placed into unit around 6:30am. CDI- approximately 10 whole chickens were voluntarily discarded, as they had been out of temperature for more than 4 hours. PIC spoke with employee and will ensure the proper process is followed for reheating chickens in the morning. Chickens will not be placed into hot holding box until they are properly reheated. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed crab meat thawing on counter near sushi station. CDI- crab meat was moved into walk in cooler during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wet wiping cloths on prep surfaces during inspection. Ensure wiping cloths are held in sanitizer between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sliding doors on sushi reach in with damage. PIC stated a work order was placed after previous inspection, has been waiting on the parts and due to staff shortage has had issues receiving replacement parts for all equipment in a timely manner. Note: points not escalated due to PIC ordering parts, waiting on supplier. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in cold holding room with paint chipping. PIC stated a work order was placed during recent inspection, has not been fixed yet. Note: points not escalated due to PIC having work order in, waiting on repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in cold holding room where paint has chipped with black buildup, in need of cleaning. |