|
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 one certified as a food protection manager present during entire inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed 3 food employees wash hands and turn off faucet with bare hands. CDI - Educated employees about proper handwashing procedure without recontaminating hands. Employees rewashed hands properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer and onion dicer soiled with food debris but stored as clean. CDI - Items sent back for rewashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of shredded lettuce, ice berg lettuce, sprouts, and sliced tomatoes in prep tops and reach-in units maintaining temperatures above 41F. See chart above. Facility had just prepared items an hour and a half prior to inspection and did not cool them down before placing in prep units. CDI - Discussed with PIC about proper cooling. Items sent to freezer for quicker cooling. Items reached temperatures below 41F in 15-20 minutes. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
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 employee beginning to wash dishes in 3-compartment sink with dishwater at 107F. CDI - More hot water was added and temperature reached 110F. |