|
1
|
0
|
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 certified Food Protection Managers on site during inspection. Facility has 210 days to obtain certified manager. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that facility does not have a signed emoloyee health form, but instead has employees take a food handler class and attest to passing the class. After questioning employees, some had difficulty explaining which symptoms/illnesses to report and how long to stay out of work. CDI: EHS provided employee health policy from MCHD to PIC and recommended reviewing information with all staff regularly. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over RTE sushi (no raw fish, only crab) in walk in cooler. CDI: Eggs relocated to bottom shelf in unit.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee move a trash can while wearing gloves, then immediately move to clean meat slicer without changing gloves or washing hands. CDI: Instruction and proper handwashing. |
|
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 several items (whole chickens, mac and cheese, mashed potatoes, and cooked sprouts) holding below 135F on hot bar (see temperature log). CDI: All products had been placed on hot bar for less than 4 hours and were pulled immediately and reheated to 165F. |
|
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 several sliced meats overstacked in sandwich prep unit holding above 45F, as well as all items on the salad bar holding above 45F (see temperature log). Observed roasted garlic on olive bar (a TCS item according to manufactuerer) CDI: All out of temperature products were pulled from holding equipment and placed in walk in for cooling below 45F. PIC had crew out to repair salad bar during inspection, and had ambient air temperature down to 34F by the end of inspection. |