|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF PIC was not present until end of inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Only one food employee on duty, food employee was not able to understand employee health policy. CDI - EHS educated managers on importance of employee health policy and provided material by email. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink without paper towels in kitchen. CDI - Manager replaced paper towels at dispenser. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded cheddar with no change in temperature within 40 minutes. CDI - EHS educated food employee on cooling foods at ambient temperatures. Item was opened to cool rapidly in reach in cooler. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. -Pf Observed thin probe thermometer provided, but without battery. CDI - Employee provided battery for thermometer and observed it working properly during inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use utensils stored |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed green shelves in kitchen in need of cleaning. Observed cabinets for buffet items in need of cleaning. Increase cleaning frequency. |