|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, sliced tomatoes, various deli meats all overstocked measuring 41-53 degrees F at both prep coolers; CDI all items portioned correctly to prevent overstocking in pans, Observed all temps at prep coolers measuring within required range before inspection ended. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
(general comment)
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed prep cooler exposed to customer contamination / sneeze spray at register, side panel needs to be added to fully protect food products. CDI large display used until repair can be made, VR to ensure permanent fix is made. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
(general comment)
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available for Quat sanitizer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (tape on handles of knives) |