|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION |
|
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 through discussion that employees are not aware of employee health policy requirements. No health policy could be found during inspection. CDI: EHS educated staff and provided an employee health policy poster/sticker for the facility. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles hung on the sides of the sink. CDI: Bottles relocated. |
|
14
|
0
|
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 PIC washing dishes during inspection and dunking items in sanitizer. Contact time per product label is 1 min. CDI: Employee properly sanitized dishes. EHS watched employee fill up sinks and start dishes during inspection. No dishes were washed today prior to EHS intervening. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tuna salad and cut lettuce cooling in reach in coolers at a rate of 0F/min. PIC stated that lettuce had been in the cooler since 8am. Tuna was finished shortly before EHS arrival. CDI: Items vented and moved to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues will result in a risk control plan or permit action being taken on the next visit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tuna salad and cut lettuce containers cooling in reach in cooler while tightly covered and in deep containers. EHS and PIC discussed the need to prepare items quickly and to use all pre-chilled ingredients. If the above measures do not keep the food at or below 41F, items shall be cooled in the walk in cooler while properly vented. CDI: Employees educated. Items relocated to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues will result in a risk control plan or permit action being taken next visit. |