|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC present upon arrival did not have ANSI accredited certified food protection manager certification and unable to answer correctly to questions regarding operation. CDI by instruction. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC on site upon arrival did not have certification. CDI by instruction. PIC with certification arrived later during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle and relocate trash can, push hands inside trash and return to food preparation and handling of peperoni. CDI, peperoni voluntarily discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed handwashing sink directly outside dish area out of order and not in use. Sign on sink stated out of order. PIC stated work order placed on unit. Vr needed to ensure handwashing sink accessible. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed dish machine reaching 129 degrees F after several attempts. Observed facility washing equipment and booster heater was not on. Monitored dish machine and it was not reaching required temperature. Repeat. Vr needed to ensure calibration of high temperature dish machine. Facility using disposable plates and trays. PIC stated will manually wash until dish machine calibrated. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket testing over 400ppm quat sanitizer. CDI, sanitizer diluted to required concentration. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed rehydrated mashed potatoes recently prepared and cooling in tightly covered containers in walk in cooler. Cooling temperature 1 measured 94 degrees F at 8:52am. At 9:48am mashed potatoes measured 75 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, covers partially removed from pans to facilitate heat transfer. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. High temperature dish machine not operating per manufacturer's data plate. |