|
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 one present with servsafe certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink at back prep area without paper towels. CDI: towels were provided.
******NOTE: Observed handsink closest to main line next to salad cooler had been removed for repair. Part was ordered for handsink and it will be replaced and put back in original place once part arrives. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
REPEAT: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed garlic and shaved parm on TPHC without times marked. CDI: times marked during inspection. Observed pesto sitting out on counter that was said to be on TPHC but not found on the procedure sheet. CDI: pesto added to procedures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT:
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine lettuce mix in deep plastic containers cooling inside walk-in cooler while tightly covered in plastic. CDI: lettuce mix separated into more shallow portion and uncovered. Observed spinach dip in containers cooling while tightly covered and stacked inside walk-in cooler and bottom of salad prep cooler. CDI - dip was unwrapped and separated on sheet trays and placed inside walk-in cooler.
Facility will develop SOP/Risk Control Plan to monitor cooling methods. EHS will follow-up to ensure plan has been developed. |
|
38
|
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. Staff not wearing hair restraint will handling food.
*******NOTE -(General Comment) - Chemical Dishmachine is not working and was not in use at time of inspection. Facility is using 3-compartment sink until dishmachine can be repaired. Ecolab is scheduled to arrive today for repair. |