|
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. No certification held. You have 210 days from permit issuance for the person in charge on site to obtain before points will be deducted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to grab gloves without first washing hands. Stopped. She washed hands and then donned gloves. There is not a conveniently located hand sink so good standard operating procedures shall be in place. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and corn dogs below 135F in hot hold display case. Staff placed a time stamp on the case and will discard the food 4 hours after it was made. Since the wings are tossed in sauce after cooking, this is bringing down the temperature of the wings. Emailing a TPHC (time as a public health control) form so they can move forward with time instead of temperature. Return visit required. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding potato salad and milk at 44-45F. This unit had had the same problem on the past inspection. Repeat violation. Food was discarded. Other items in unit were placed in there this morning and were moved back to the double door refrigerator. No TCS foods remain in the prep unit. Return visit required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed potato salad and milk in the prep unit without dates. This was from the weekend employees and are not used in service. They were discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Add an ambient air thermometer inside the prep unit. |
|
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. Repair prep unit that is not properly holding temperature.
Replace rusted shelving in the double door refrigerator.
4-205.10 Food Equipment, Certification and Classification - Refrigerator being used for raw chicken is designated for packaged/bottled products only per data label. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cigarettes on dry storage/utensil storage shelving. Moved to bottom shelf with employee beverages. Repeat violation.
NOTE: Discussed screening employees for COVID19. Recommended asking symptom questions and taking temperatures upon entry. |