|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed back handwashing sink blocked with equipment in front and not accessible. CDI, equipment remove to provide access to handwashing sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at handwashing sink. CDI, soap provided
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided. CDI, towels provided. Observed no handwashing sign. CDI, signage provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not providing 50-100ppm chlorine. CDI, operator contacted for service and expected. Facility to wash and rinse in machine but sanitize in 3 compartment sink until dish machine calibrated. Quat sanitizer manually made in sanitizer vat of 3 compartment sink while present. Visit needed to ensure calibration / long term compliance of dish machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer stored as clean but food residue on back of slicer. CDI for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed walk in cooler maintaining TCS foods between 44-45 degrees F. PIC contacted maintenance for service while on-site and expected to arrive today or tomorrow. Vr needed to ensure walk in unit calibrated to maintain TCS foods at 41 degrees F and below. |
|
21
|
1.50
|
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 lasagna date marked 7/12, linguini date marked 7/8 and pasta date marked 7/14. Operator stated that were incorrect date. Foods voluntarily discarded by PIC. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of clean pans with old sticker residues. Remove sticker before cleaning. |