|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
REPEAT VIOLATION. Observed no Certified Food Protection Manager during the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands by turning off sink faucet with bare hands instead of using towel as a clean barrier to turn faucet off. CDI - educated abot proper handwashing procedures and to use the hand drying towel as the clean barrier to turn faucet off.
2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink instead of a handwashing sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top cooler. CDI - educated about being aware of the over stacking in the flip top coolers; advised to pull excess product out of the containers to allow product to cool. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed large batch of tuna salad in plastic container with lid closed on top of container. Product was made 15 min prior to checking temp. Refer to temp chart. CDI - educated about proper cooling methods and advised to leave container uncovered; advised to use sheet pan and to cool down quickly in walkin cooler, then place product in reach in once in proper temperature. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice dispenser stored with the handle in the ice. CDI - removed ice dispenser handle from the ice and placed in the 'upright' position, out of the ice. |