|
1
|
2
|
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 safety manager during my inspection. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open beverage on prep table in kitchen. Observed employee drink on top of prep table in the kitchen. CDI - PIC removed the beverages and relocated. Ensure that employee drinks have a lid and straw and store to prevent cross contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" veggie slicer with food debris between the blade. CDI - Food handler rewashed and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed actively washing equipment and utensils, sanitizing basin was measured at 0 ppm of Quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat. Discussion on utilizing the quat test strips to ensure correct concentration. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 chicken teriyaki prepped at a temp of 44 and were placed this morning around 9am into the front service prep line cooler. CDI - Tuna salad and Chicken were placed back into the walkin cooler to cool rapidly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies by the drain under the 3 compartment warewashing sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed a few bread mat torn and damaged. Observed a couple damaged plastic lids over the warewashing sink. Replace |