|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
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 Observed no certified food protection manager on site during the inspection. EHS advised to have more employees servsafe certified. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed food employee rinse off hands in the 3 comp sink. CDI - educated that if food employee is washing hands, wash hands in the handsink with soap, warm water, dry hands with paper towel, and turn off faucets with paper towel to prevent recontamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. REPEAT VIOLATION. Observed no handwashing sign in the mens bathroom. CDI - advised PIC to print off handwashing sign and place handwashing sign in the mens bathroom. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle at 0 ppm chlorine. CDI - advised to refill with proper solution at the proper concentration. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two containers of rice in the walkin cooler that did not meet time/temp cooling criteria. PIC states that the product was cooked last night and stored in the walkin cooler to cool. Product did not cool down to 45F within the 6 hr cooling time rangs. Refer to temperature chart. CDI - advised PIC to discard product. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the 3 comp sink too strong; test strips bleached out. CDI - added water to the solution to dilute. Solution now at 200 ppm chlorine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket to walkin cooler in disrepair, Advised to replace. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile in disrepair, baseboards in disrepair, and wall joints in disrepair. Advsied to fix and replace baseboards. Observed sink in mens bathroom breaking away from the wall. Advised to fix.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris around and behind equipment. |