|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Unit has been out of compliance for several inspections in regards to TCS foods temperature. Unit has failed to either keep TCS foods cold, hot, or correctly document TPHC. CDI- PIC has been informed of the violations. If violations are documented again during a visit or inspection permit action will occur. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discussed all required employee health policy requirements. The PIC was unable to discuss all food borne illnesses and symptoms that would exclude and restrict food handlers from working with food. EHS observed a written employee health policy available for the PIC to read from. CDI- EHS discussed all employee health requirements with the PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed lamb (120F) and falafel (91F) both below 135F. CDI- PIC voluntarily discarded the items. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 cut lettuce, diced tomatoes, and white sauce to be on time according to PIC. EHS observed proper written procedures for time. However, the start and end times were not clearly documented. PIC stated the time was not written down but TPHC started at 1PM. CDI- PIC was able to clearly mark the start and end times for the TCS items. NOTE: If violation is documented out of compliance during a visit or inspection permit action will occur. |
|
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 grease residue build up on hood system and cooking equipment. Also observed minor food debris build up on cooking equipment. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed water inlet not in use with cap missing. Provide cap or cover at all times when not in use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed heat vent with major grease residue build up. |