|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There should be a certified food protection manager at the establishment during all hours of operation. The PIC is new to the facility and has completed food safety training but did not have proof. No points deducted this inspection. Next inspection points will be taken. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)
Food employees may drink from a closed beverage container if the container is handled to prevent contamination of the employees hands, the container and exposed food, clean equipment, utensils and linens and unwrapped single service and single use articles. Observed an employee drink stored on the prep table closest to the kitchen entrance. Store below. Do not store on top of prep surfaces. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation NO POINTS TAKEN
Raw meat and eggs shall be stored based on their final cook temperatures. Shell eggs were stored with oregano in the 1-door reach-in cooler upstairs. CDI by moving the oregano to the top shelf of the unit |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
The dish machine should dispense bleach 50-200ppm. It was not dispensing bleach. Use the 3-compartment sink for sanitizing until it is repaired and working properly. REPEAT-full points will be taken next inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
All potentially hazardous ready to eat foods should be date marked and held for no more than 7 days. Mashed potatoes and pickled beets were not date marked. CDI, they were date marked during the inspection. A container of salsa verde was dated 3/30. It was incorrectly dated. CDI by accurately date marking TCS foods. REPEAT-full points will be taken if this is not addressed. |
|
32
|
1
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification (Pf) (C)
A HACCP plan is require for reduced oxygen packaging in the facility. Raw pork (dated 5/30) was packed using ROP. Verification is required within 10 days. Provide a HACCP plan to REHS or package another way. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) NO POINTS TAKEN
Employees working with food should wear an effective hair restraint including beard guards. Observed one employee preparing food without a hair restraint and one needed a beard guard. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single use articles should be stored at least 6 inches off the floor to prevent contamination form the premises. A box of to-go cups lids were stored on the floor in the basement. The PIC was informed. REPEAT |