|
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- Observed PIC not present during the inspection. PIC is the only manager with a certification in food protection managers course. PIC arrived 15 minutes after the inspection started. CDI- PIC was informed a manger certified in a food protection managers course must be present during all hours of operation. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee enter the kitchen and don gloves without a hand wash. Employee stated he just left the restroom. CDI- Before the employee completed any tasks the EHS informed him to wash his hands and then don gloves. After instruction EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee rinse a spoon off in the kitchen hand sink. Also observed a green scrub stored in the hand sink. CDI- Item was removed from the handsink and EHS informed PIC only hand washing may occur at the handsink. The handsink is not used for utensil washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three spoons stored clean with minor food debris on them. CDI- Items moved to three comp sink.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at 0 ppm Cl. PIC stated the machine must have not been primed this morning. CDI- After PIC primed the machine EHS observed the concentration at 100 ppm Cl. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed two containers of feta dated for 11/28/17. CDI- Item was discarded since it was past seven days of preparation. NOTE: Points not increased since there is an improvement noted from last inspection report.
NOTE: TCS items may only be kept for four days at 45-42F and for only seven days at or below 41F. Day of preparation is day one. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 milk being placed on time without any written procedures. CDI- EHS provided PIC with proper documentation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 cooked hash at 54F and cooked veggie at 63F attempting to be cooled however tightly covered. CDI- Items were uncovered to quickly cool. EHS observed both items below 45F at the end of the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing do to deep cuts and grooves. |