|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf Observed multiple P/Pf violations during inspection.
VERIFICATION IN 10 DAYS. EHS will ensure prep unit is maintaining temperature and all food are kept either hot or cold held. 3 comp sink working properly.
PIC stated that TPHC paperwork has been approved in the past to hold Brisket. EHS will follow up on matter. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Observed no certified food protection manager. REPEAT |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) Observed no employee health policy on MFU. CDI- EHS provided copy. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
Observed paper towels and soap not easily accessible to handwashing station. Ensure soap and papertowels are near sink. CDI- PIC handed EHS soap and towels were grabbed from top rack. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
Observed Mac-n-cheese, 2 pans of brisket, 1 pan of wings, 2 turkey legs kept ambiently but meant to be held for hot holding (see temp chart). All food that is intended for hot holding must be kept in food warmer to be at 135F or above. CDI- EHS instructed PIC that food can not be served. PIC voluntarily removed from MFU. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
Observed 3 wrapped brisket in prep unit above 41F (see temp chart). Ensure cold holding items are held cold during transit in coolers or other approved methods. EHS suspects food items were not properly cooled. CDI- EHS instructed PIC that food can not be served. PIC voluntarily removed from MFU. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf
Ensure that prep cooler is turned down and allowed to cool to 41F prior to placing food inside when setting up. Provide space behind the prep cooler for air exchange as the cooler is flush to the wall. CDI- Discussed with the owner. Owner leaving after inspection and moving forward will follow these procedures. EHS provided digital hanging thermometer.
EHS recommends that if PIC decides to hot hold more items. Then hot holding equipment should be added to MFU to keep up with hot holding demand. Notify EHS before adding equipment to MFU.
3-501.15 - Cooling Methods: 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. EHS noted that several thick meats such as brisket were not in cold holding temperature. PIC stated his cooling process.
PIC cooks all items in commissary the night before operating then kept (food items) in MFU ambiently overnight to cool. In the morning PIC places all food into coolers or kept ambiently for holding.
EHS provided cooling times and temperature to review with PIC. All food must be quickly cooled and not held ambiently overnight. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 - System Maintained in Good Repair: A plumbing systems shall be repaired according to law. Observed 3 comp sink leaking when on and held by rag. Repair. |