|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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 PIC present during inspection was unable to meet requirements A, B, and C mentioned above. CDI- EHS explained the above requirement to PIC and provided them with the states Demonstration of Knowledge document for a second time. REPEAT
2-103.11(N) The establishment’s certified food protection manager has failed to ensure employees are properly trained in food safety. PIC stated the final cook temperature for raw chicken (chicken wings and chicken philly meat) and raw ground ground beef is 135F. CDI-EHS educated PIC on proper final cook temperatures for al food items sold at establishment. EHS will also email PIC a final cook temperature document for training of all staff members. Please note EHS did not observe any improper final cook temperatures during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection not a certified food protection manager per food code. REPEAT. Establishment is required to have a certified food protection manager present at all hours of operation. CFPM arrived after EHS exited the establishment to write up the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed individual plastic containers used to mix sauces and fried chicken wings dirty at 3:10 p.m. The containers were observed with piece of fried chicken and sauce is not being maintained at 41F or below or 135F or above. Per PIC and posted cleaning schedule, the sauce containers were first used at 11:00 a.m. on 10/15/2021 and were to be cleaned and sanitized no later than 3:00 p.m. on 10/15/2021. This item was specifically discussed during the establishment’s previous routine inspection. CDI- PIC was coached on cleaning frequency parameters for this particular food contact surface and observed PIC setup 3-compartment sink to wash, rinse, and sanitize the containers prior to reuse. EHS recommends they purchase additional containers to meet cleaning frequency requirement and prevent stoppage in production. Repeat. EHS kept points at half due to different observation under the same code section, but different subparagraph. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top unit cold holding above 41F. Per food employee, items were placed in unit at 12:30 from the WIC which is properly working. EHS observed product stacked above container height in prep top unit. All other TCS food items were measured below 41F. CDI- PIC divided the products into two plastic containers and cooled them to 41F in reach-in freezer within 15 mins. EHS recommends facility continue to divide products into smaller quantities and not overfilling containers. EHS also mentioned PIC that food items shall be cooled to 41F or below prior to being placed in cold hold units. Establishment has the option of using Time as a Public Health Control on items such as sliced tomatoes. If you are interested in discussing this option, please contact me. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two green buckets used to store chlorine sanitizer. CDI-PIC labeled both buckets sanitizer. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed in-use wash solution with a temperature of 107F. CDI-PIC emptied wash solution and provided hot water exceeding 110F. |