|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open box of raw pork removed from commercial packaging and stored over ready to eat food in walk in freezer. Observed commercial packaging of turkey link stored with pork link in open boxes in low reach in prep unit. Observed ground turkey patties stored over whole muscle beef in walk in cooler. Observed shell eggs placed on prep unit over leafy greens. Repeat. CDI items relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soda nozzles accumulating black soil residues and 1 cutting board stored as clean but soiled. CDI, equipment relocated for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut lettuce, sliced turkey, ham and spinach overstacked in prep unit above 45 degrees F. CDI, operator voluntarily discarded foods. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some metal and plastic pans being wet stacked on storage rack. Repeat.
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on ground in kitchen. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Single-service articles intended for food or lip contact shall be furnished for consumer self service with the original individual wrapper intact or from an approved dispenser. Observed single-service cups stacked with lip contact surface exposed and unprotected. Repeat |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water drop on occasion to below 120 degrees F when 3 compartment sink was run but would climb to 124 degrees F and maintained if running. Operator reset tankless heaters in back and 149 degrees F was provided at tap. Facility sustaining required temperatures to wash rinse and sanitize equipment but verification return to be completed to ensure that system working as intended. PIC stated preventive maintance to be scheduled by installer. |