|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.- Through discussion employee stated he was aloud to date mark TCS foods for 10 days and that raw chicken did not have to meet the final cook temperature of 165F. Some staff were also unaware of the proper cold holding requirement for TCS foods. EHS observed employees eating in the kitchen as well. PIC was reminded of those rules and additional educational material was provided to the PIC. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C- Observed employees eating in the kitchen prep area. PIC was informed this task must not be completed in the kitchen. |
|
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 sanitizer at 0ppm Cl. PIC contacted provider during the inspection. EHS instructed staff to use the three comp sink until the dish machine was repaired and functioning properly. CDI- PIC had provider come out to fix the machine and EHS observed 100 ppm Cl. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 REPEAT- Observed no date on pasta dish, bean salad, and shrimp. Also observed ham (45F) dated for 4/11, pork dated 7/21 and cooked yesterday, turkey (45F) dated 4/7, turkey (45) dated 4/17, ham (45) dated 4/13 and artichoke relish dated 4/11. CDI - All items were voluntarily discarded by PIC.
NOTE: In 2019 all TCS foods must be cold held at 41F or below.
NOTE: When TCS foods are kept at 42-45F they may only be held for 4 days. When TCS items are held at 41F or below they may be kept for only 7 days. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cooked mac n cheese (51F) pork tightly covered (at 71F), shrimp covered (at 60F) and cooked green beans covered at (57). CDI- Pork was voulintariliy discarded and the shrimp was uncovered. The green beans were uncovered and placed in a ice bath. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no QUAT test strips during the inspection. CDI- PIC contacted the provider during the inspection and EHS observed the test strips. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. REPEAT- Observed two light fixtures in the kitchen/prep area without a shield. |