|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. CDI-PIC provided paper towels. REPEAT. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs above raw bacon. CDI-PIC changed storage order. REPEAT.
PIC did not sign due to Covid protocols |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 5 pieces of chicken below temp in the HH. Have discussed about TPHC for chicken because they only serve from 9am-1pm. Food will be discussed by the 4 hour mark. EHS observed 2 bulbs were out in the hotbox which is where the cold chicken was. CDI-EHS knows it will be discussed by the end of 4hrs and they have already made a second batch in that amount of time. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the WIC, and WIF. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 1 handsink that has no water to it. PIC explained they may be taking out out, for this size facility EHS thinks this is ok because they have another that is close. WIF has ice building up on the floor and on the pipes, this is causing ice to build-up in the WIC. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles sticky. Fronts of prep units need to be cleaned. WIC has black build-up on the walls. |