|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the following priority items during the inspection: Sanitizer at 0 ppm of quat. Food handlers were unable to answer questions regarding sanitizer and filling up the paper towel dispenser. CDI - Provided education to the food handler on sanitizer and testing.
Whenever the business is open there needs to be one person onsite who is in charge. This person is responsible for food safety, and their job is to make sure that employees are following standard procedures. The PIC does not need to be a manager and everyone should know who the PIC is.
They need to make sure that employees are:
• Washing their hands at the right times using the right method
• Not working when they’re sick
• Cooking foods to the right temperatures (if applicable)
• Using rapid cooling methods (if applicable)
• Sanitizing utensils and equipment.
The PIC must be confident enough to correct employees who are not following procedures.
Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food manager during my inspection. |
|
10
|
0
|
Handwashing sinks supplied & 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 the back hand sink. CDI - Paper towels provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in the warewash sanitizing basin below 200 ppm of quat. CDI - Provided education to the employee. Quat just need to be remade in the sanitizing sink, the quat out and is now properly dispensing the correct concentration. -REPEAT- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without a proper hair restraint while working with foods. -REPEAT- |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer in the sanitizing bucket at 0 ppm of quat. CDI - PIC remade the sanitizing buckets. -REPEAT- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air dry prior to stacking |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in cooler and prep top cooler in front service area in need of cleaning. Clean and maintain. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in the restroom. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on the top shelf in the reach in cooler. Designate an area for employee food and drinks at the bottom of the cooler to prevent contamination of facility foods. |