|
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 no certified persons at time of inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pot of water and a whetstone stored inside the prep sink area handsink. Items were removed. Handsinks shall not be used for storage and must be accessible at all times. CDI by removal
6-301.14 Post a handwash sign at each handsink. Observed bathroom handsinks and grill area handsink without signage. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in the walk in cooler. Raw chicken items should not be stored over any other food items. No other storage violations noted. CDI by employee reorganization. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a pair of dirty tongs stored as clean in the dish area. Item was rewashed. Ensure that all items are thoroughly cleaned during the wash process. Dirty utensils will transfer contaminated food products from one item to the next if not thoroughly cleaned. |
|
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 chicken wings under a heat lamp in the prep area. Employee stated that they had been left out overnight without any temp controls, and were going to be discarded. Item was discarded by employee immediately. Items should be discarded the night before, or cooled down and saved. Do not leave food overnight with no temperature controls, and ensure that items are properly disposed of to prevent pest presence. |
|
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 Observed salsa containers, and one pan of cooked chicken without a date written on the sticker. Items were marked with blue date tape, but date had not been recorded. Items were backdated by employee. Employee stated that items were pre-prepared last night and he was in the process of dating them for yesterday when inspection began. EHS did not observed any further undatemarked or expired items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled generic spray bottle containing bleach. Item labelled by employee |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sugar scoop stored with handle in contact with the food product. EHS removed item from product and demonstrated proper storage to kitchen manager. |