|
2
|
0
|
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 no employee health policy onsite. CDI-A copy of the employee health policy was emailed along with the inspection report. Have printed and ensure all employees read and sign a copy. Keep the copies onsite. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed equipment being stored in the hand sink in the dish room. CDI-The items were removed. Do not store product in the hand washing sinks. Only hand washing can occur at a hand sink. |
|
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 chicken being stored above cooked product in the walk in cooler. CDI-The shelves were rearranged to allow for the chicken to be stored on the bottom shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the flip top cooler not properly working and product is being held on ice until the unit is repaired. The food product is still holding above 41F. A VERIFICATION VISIT WILL BE MADE ON 2/14/2019 TO ENSURE THAT THE FLIP TOP COOLER IS PROPERLY WORKING. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed missing date labels on the pulled turkey in the walk in cooler, and to the deli meats in the 3-door RI cooler. CDI-The items were properly back dated. |
|
22
|
1
|
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 no time written for the items on the salad bar being held out of cold holding and it was past its 4 hour time limit. The salad bar is only offered between 10am-2pm. CDI-A TPHC form was provided today. Have filled out and keep onsite. The product will be discarded. |
|
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 baked potatoes cooling on the speed rack out in the open below 135F. The potatoes were about 76F. CDI-The owner went ahead and mashed and shaped the potatoes and placed them into the reach in freezer to finish the cooling process. |
|
47
|
0.50
|
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 cleaning needed to the inside of the reach in cooler under the grill. Have cleaned. REPEAT. |