|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. All Priority violations were corrected during the inspection. REPEAT. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed items being stored in hand sinks in dish area. Make sure hand sinks are only being used for handwashing. Maintain access to hand sinks. Hand sinks may only be used for handwashing. PIC removed items from the sink as a corrective action. CDI. Repeat.
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf - This hand sink by 3 comp sink also did not have paper towels at it. Paper towel dispenser was replaced during inspection. CDI. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P - Observed raw beef stored above cooked bread rolls in the prep unit beside 2 door cooler. Beef and bread were moved during inspection. CDI. Repeat. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (Pf) -Buffet items and sushi items are on time. PIC stated that all food is brought out and then she sits down with her logs to fill everything out but all items have the same time logged when items are not all brought out at same time. EHS watched items being cooked and then taken out to buffet line but logs werent being updated. EHS suggest coming up with a better solution to logging food because you can’t have all the same time for all of the food because it can be made at different times. Also, the sushi rice was labeled with incorrect time. Also, there were egg rolls and seafood salad sitting between 85F-111F that were going to be brought out to buffet line. EHS had them reheat items before placing on Buffett line. PIC updated logs/time and temperatures during inspection. CDI. Repeat. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Observed chicken thawing and it temped at 56F under running water but not completely submerged. Make sure foods are thawed and completely submerged under col running water. PIC turned faucets on. CDI. Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) - Observed 2 containers of apple juice sitting directly on ice in the ice machine. EHS had PIC remove drinks and ice that contaminated. CDI. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. - Clean the filters in the hood system. |