|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs did not have ANSI food safety certification. No points will be deducted until 210 days after the permit was issued. Points will begin being deducted on or after June 9, 2016. |
|
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 2 green wash water buckets stored in the hand sink nearest the dish machine. CDI- buckets removed from sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic containers stacked clean with sticker residue on them. VR within 10 days.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth accumulation behind the shield on the inside of the ice machine. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed 4 containers of beef au jous prepared on 3/16 in the walk in cooler and packages of wrapped sushi fish with preparation dates greater than 7 days. PIC stated the fish was frozen and was not labeled prior to thawing. CDI- au jous discarded, instructed PIC to label any foods that are prepared and frozen to have two dates on the product (prep. and thaw). |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for garlic butter without a procedural template filled out. CDI- provided template today. Improvements made since last inspection. |
|
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 containers of roast pork cooling while lidded and stacked. CDI- lids removed for more effective cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers stacked while wet. |