|
1
|
0
|
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 certified food protection manager onsite. Facility has 210 days from permit issuance date. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no written or verbal health policy onsite. CDI: emailed health policy along with inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at restroom hand sinks only reaching 88F. Verification visit required to ensure hand sinks are adjusted to 100F.
5-205.11 Maintain access to handsinks. Hand sinks may only be used for hand washing .-Pf Observed hand sink in kitchen with equipment in it and boxes blocking it. Verification visit required to ensure clear access to hand sink.
6-301.14 Post a hand wash sign at each hand sink. Observed no hand wash signs by the kitchen or front hand sink. CDI: hand wash signs were provided at the end of inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed three compartment sink blocked and unusable. CDI: items were removed from in and around three compartment sink. Ensure stickers are removed from tongs and tongs are properly washed every four hours.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat test strips present in facility but no sanitizer at three compartment sink readily available. Verification visit required to see that sanitizer is provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and nacho cheese dispenser holding items at temperatures lower than 135F. Verification visit required to see that dispenser is holding at proper temperatures. Observed one tornado on roller grill at 116F. CDI: employee moved tornado to back of roller grill to ensure proper temperatures. If TPHC (Time as a Public Health Control) is to be used, where roller grill items are discarded every four hours, written procedures must be provided and followed. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. Facility has a bi-therm thermometer onsite but a thin-probe is needed. Verification visit required to see that thin-probe thermometer has been obtained. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 hotdog boxes on the floor in the walk-in cooler. Observed multiple foods boxes on the floor in the kitchen area. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed bags of trash on ground near dumpster and doors open. |