|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General comment 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager onsite; facility has until 4/26/2018 to get certification or points will be taken on the next inspections. PIC stated 3 people are signed up to take the test this month. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's water bottle stored above the prep sink. CDI - bottle was discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored on top of pineapples and raw chorizo stored above peppers in the reach in cooler. CDI - items were rearranged correctly.
3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw chicken stored above raw steak in the reach in cooler. CDI - items were rearranged correctly.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored with washed produce in the reach in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs on the counter at 64F, lettuce in the prep top at 49F, cole slaw in the prep top at 47F, raw beef on the counter at 64F and raw fish on the counter at 67F. CDI - beef, fish, and eggs were placed in the freezer and cooler to cool. The lettuce and cole slaw were placed in an ice bath to cool; see temperature chart. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 94F water. CDI - more hot water was added.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility has QUAT tablets but only has chlorine test strips. Provide QUAT test strips for QUAT sanitizer; verification required 4/26/2018 |