|
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 PIC and EHS observed food handling employee wash dishes in the 3 comp sink without using sanitizer. Employee washed dishes with soap, rinsed dishes with the spray arm, then placed metal pans in the clean dish storage area without using sanitizer. PIC did not correct food employee's behavior. CDI- Spoke to employee and PIC about properly washing, rinsing and sanitizing dishes. Dishes were taken back to be sanitized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P Observed employee wash and rinse dishes, then put them away without using sanitizer. CDI- Dishes sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in the prep top holding above 41F. See temp chart. CDI- Pork placed in low reach in to cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles of degeaser without a label. CDI- Bottles labeled. |
|
31
|
0
|
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 deli pork in the prep top over stacked. Top portion of meat was holding above 41F. Bottom of meat was 41F annd below. CDI- Pork portioned into smaller portions. Out of temp meat was placed in the low reach in to cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed raw beef stored on the clean side of the 3 comp sink while dishes were being cleaned. Observed raw fish being processed in the 3 comp sink. The fish were in the last compartments 2 and 3 of the 3 comp sink, while soiled dishes were in the first sink. Fish could have been potentially contaminated due to close proximity. Permit conditions do not allow the facility to put food of any kind in the warewashing sink because it is directly drained. PERMIT STATES "3 compartment sink is directly drained therefor no food prep allowed in 3 compartment sink." VIOLATION OF PERMIT CONDITIONS MAY LEAD TO SUSPENSION. PIC stated they only put chicken and fish in the sink. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on the soiled dish side of the 3 comp sink. CDI- Employee switched flow of washing dishes to the other side. |