|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course during the inspection. Work towards certification.
NOTE: No signature occured due to covid19 pandemic however PIC MARTIN RODRIGUEZ was present during the inspeciton. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF- During the inspection and discussion PIC was unable to discuss an employee health policy. PIC had a MCPHD employee health poster on the MFU. A VR will occur no later than 2/21/21 to ensure an employee health policy is implemented on the MFU. EHS provided PIC with a written MCPHD health policy in Spanish. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored on a food prep surface. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed PIC adjust clothing with gloved hands while preparing foods without discarding gloves and washing hands. CDI- Education was provided and EHS observed proper hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC adjust clothing with gloved hands without discarded gloves and washing hands. CDI- Education was provided and EHS observed proper glove change and hand wash. |
|
21
|
0
|
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- 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 pork, green salsa, red salsa, and chicken all without dates. PIC stated items were made this morning and may be kept an extra day if not sold. CDI- PIC was able to properly date mark the TCS foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed wiping cloths with food debris left on them. |
|
48
|
2
|
Hot and cold water available; adequate pressure |
No |
Yes
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- REPEAT- Observed no hot water available at the start of the inspection. PIC failed to obtain hot water by the end of the inspection. PIC voluntarily closed. A VR will occur no later than 2/21/21 to verify hot water is obtained. MFU may not operate until hot water is obtained and proof provided to EHS. |