|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed manager on duty not certified in a food protection managers course. Work towards certification. Owner arrived at the end of the inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee bare hand RTE tortillas. CDI- Employee was informed to never use bare hands to touch RTE foods. Tortillas were voluntarily discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P REPEAT- Observed unwashed produce stored above RTE slaw. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-REPEAT- Observed slaw in large containers in the reach in not covered.
Note: Unit was provided with a storage order poster. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans at 109F. CDI- PIC brought the beans to 170F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two sanitizer bottles not labeled. CDI- PIC labeled the bottles.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed Cl sanitizer well above 200 PPM Cl and bleaching the test strip. CDI- PIC voluntarily discarded the sanitizer and made a new sanitizer at 100 PPM Cl. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed cold holding and cooking area equipment in need of cleaning do to food debris and grease residue build up. |
|
48
|
2
|
Hot and cold water available; adequate pressure |
No |
Yes
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- REPEAT- 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed unit without any hot running water. PIC stated the pipes were frozen. Unit operator voluntarily closed. A VR will occur no later than 1/14/18 to ensure unit obtains hot running water. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 hard to reach areas in need of cleaning do to food debris build up. |