|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- REPEAT- PIC was unable to discuss all questions related to food safety, PIC did not have certification of food protection manager, and had several priority violations noted during the inspection. CDI- EHS discussed risk factor intervention questions with PIC. EHS provided PIC with helpful MCPHD food safety posters via email. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety- REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle payment kiosk and credit card, don gloves, to prep food without a hand wash. CDI- prior to any cross contamination EHS instructed PIC to wash hand properly before preparing food. EHS observed proper hand washing after instruction was provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed ceilantro warped in cloth towels. CDI- PIC voluntarily discarded the item. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 For more information on date marking please visit: http://meck.co/FoodSafety 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 For more information on date marking please visit: http://meck.co/FoodSafety - REPEAT- Observed green salsa and red salsa in both low boy coolers without an date. PIC stated the items were prepared this morning and would be kept another day if not sold. CDI- PIC was able to properly date the items. NOTE: Point deduction has remained the same since a great improvement has been noted from last inspection. However, if the violation is noted during the next inspection full point deduction will occur. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC with hair on the head without a proper head covering preparing RTE foods. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed knife magnet, hood system, cooking equipment and hot holding equipment in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |