|
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 food protection manager present at time of inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees touching faucet handles with bare hands after washing. CDI: EHS intervened; education provided; hands were washed properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink reading 0ppm. CDI: quat sanitizer was manually dispensed from bag to correct concentration. Chemical company was notified for repair on dispenser to ensure sanitizer is coming out properly. Next routine inspection full points will be deducted if sanitizer is not at proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sauce cups inside small reach-in cooler low boy that states “Keep Refrigerated” ranging from 44F - 47F. CDI: sauce cups were transferred to walk-in cooler. Manager plugged cooler into different outlet before cooler repair company was called. All other cold holding temperatures in the facility were in compliance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottles stored on prep table at back of kitchen and bottles stored at front above containers of dough. CDI: chemicals relocated to proper location. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
General Comment:
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed a few broken plastic containers and lids in kitchen. CDI: container and lids discarded. |