|
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 certified food protection manager on staff at time of inspection. PIC provided proof of class registration. Class and exam on 03/25/21. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: Food employee provided paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic insert pan and spoon stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: Food employee changed sanitizer bucket. Sanitizer now reads 200ppm. Observed low QAC sanitizer in red sanitizer buckets throughout kitchen- 0ppm. CDI: Food employee remade sanitizer buckets. Solution now reads 200ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods throughout facility being held above 41F. Products with various prep dates from 03/08-03/11. Reach-in cooler ambient air temp of @40F, vegetable make table ambient air temperature @49F. 2-door refrigerator ambient air temperature @42F. All the units have large fluctuations when doors on units are opened and closed. Repairman arrived during inspection and turned units down to 33.5F. Products prepared today moved to blast chiller for rapid cooling. Products made prior to allowed 4-hour time window voluntarily discarded by PIC. Facility will continue to monitor temperatures using temp logs. EHS will return within 10 days to verify units are able to properly hold temperatures. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wiping cloths throughout kitchen being stored on prep surfaces. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach-in cooler, vegetable make table, and 2-door refrigerator unable to maintain foods at or below 41F. See violation #20 for more detail. |