|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. Facility has 210 days from opening date to achieve compliance. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken and bagged cooked soup stored directly on top of boxes of raw chicken and beed in the walk-in cooler. CDI- Cooked foods were moved to prevent-cross contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bowls with debris at the line. CDI- PIC bowls removed to properly wash-rinse-sanitze. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chopped panned chicken in the walk-in cooler with no date mark. CDI- Date placed on the pans during inspection.
Observed speed racks with cooled chicken and other foods cooler from last night. PIC stated the foods are cooled every night, portioned the am, then date marked. Ensure to date mark items cooled overnight to ensure items that may not be prepared the next morning are date marked. Manager will generate a system that works for date marking items cooled and held overnight. CDI- Items are being prepared and dates are placed on foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser over the prep table. Observed employee washing hands(cook area hand sink), but had to reach-over and employee chopping cucumbers at the prep table to get paper towels which could lead to contamination of food. Recommend moving the paper towel dispenser. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed to-go container lids under the drain at the front hand sink area.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and other dishes being wet stacked. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under the three-compartment sink. Repair leak. |