|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at the start of the inspection. CDI- PIC came later.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. CDI- PIC with CFPM came later. |
|
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 beef behind ready to eat vegetables in the prep top. CDI- Items rearranged. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in the prep top and reachin units without dates. PIC stated dates are on the top of the prep top door. Dates on prep top door were from October. Facility has not been logging dates for all food items. PIC knew when items were prepared. Will make a visit to ensure compliance. -VR |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles without a label. CDI- Bolltles labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle filled with sanitizer and sanitizer bucket with bleach concentration too strong. CDI- Bleach diluted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shrimp in the first compartment of the 3 comp sink and soiled dishes in the 2nd and 3rd compartments. CDI- All items removed. Spoke to employee about issue and proper procedures. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer container full of visible debris. -REPEAT
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. -REPEAT
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the prep top. |
|
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 reach in units in need of cleaning. -REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed the floor of the walk in cooler in need of cleaning. floor has standing water that has an odor. -REPEAT |