|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- through discussion with PIC, PIC was unable to discuss any part of the employee health policy besides when an employee may return back to work after being sick. PIC was able to show EHS a written employee health policy that is followed by all staff member. CDI- EHS re educated PIC on all parts of the employee health policy. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine sanitizing at 0 ppm Cl. CDI- PIC was able to correct the issue by the the end of the inspection. EHS observed sanitizer at 50 ppm Cl.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls, ceiling, and shield all in need of cleaning due to dark and pink residue build up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic in oil, noodles, potatoes, pork, and chicken above 41F. Observed walk in cooler functioning at 45F. CDI- PIC voluntarily discarded the items. PIC corrected the wic issue by turning the unit to functioning colder. EHS observed cooler at 41F by the end of the inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed three containers of noodles without a date. PIC stated items were from yesterday and two frozen containers of noodles from three days ago. CDI- PIC voluntarily discarded the items. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - Observed shrimp thawing in stagnant water. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment, hot holding and cold holding equipment handles and doors in need of cleaning due to grease and food residue. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed out side dumpster with lids and doors open. NOTE: Dumpster area is shared with other permitted facilities. |