|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Certified employee must be present at all times when the meat department is operating. Certified manager was called and arrived at end of inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with significant orange and dark build-up in interior. Clean more frequently. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Large tubs of ground beef 43.0 F in new WIC. CDI- volume broken down into smaller portions to facilitate cooling to 41.0 F or below. ensure new WIC is holding raw meats at 41.0 F or below. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair. Meat Dept will be undergoing major renovations in the next few months when these issues should be corrected. |