|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No employee was a certified food protection manager during todays inspection. An employee who has passed an ANSI accredited course to become a certified food protection manager must be on duty during all operational hours. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-702.11 Before Use After Cleaning (P) - EHS observed a employee cleaning a container with soap, rinse the soap off, and then place it on the clean dish drainboard on the three compartment sink. EHS observed no sanitizing step. After cleaning equipment with soap, it must be rinsed with clean water; then sanitized with an approved sanitizer for the correct contact time.
CDI: PIC educated employee on the correct way to clean equipment and the equipment was put back into the wash compartment to be cleaned and sanitized correctly. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) - EHS observed a container of aerosol pesticide and a spray bottle containing cleaner being stored above a food contact surface in the storage room. EHS observed chemicals stored above toilet paper on the shelf in the bathroom. Chemicals should be stored in location that wont pose a risk to exposed food, clean equipment, food contact surfaces or single service and singles use articles. EHS suggests storing chemicals in the designated chemical storage areas and storing single use paper products above chemical containers.
CDI: PIC rearranged the bathroom storage and moved the chemicals from above the food contact surface. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - EHS observed ground beef patties cooling inside of the 2 door fridge and walk in fridge with the container fully covered. When cooling, leave food uncovered or loosely covered to aid in heat transfer. Once food cools to 41 degrees F, a lid or cover should be added. EHS also suggests using ice as an exterior coolant to aid in cooling food.
CDI: PIC removed the lids to aid in cooling. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - Upon arrival, EHS observed two boxes of frozen sausage sitting on a chair. A staff member stated they had place it their to thaw. The only approved thawing methods are as follows: thaw under refrigeration, thaw under running water that is 70 degrees F or less, thaw in a microwave as long as its fully cooked immediately afterword's using conventional methods, or to cook from frozen.
CDI: EHS educated staff on the approved thawing methods and the sausages were moved to refrigeration. |