|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed food employee touch collard greens in steam well without donning gloves. CDI: Education provided, product reheated to above 165F, and food employee donned gloves. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed several TCS foods being reheated in steam well at rate too slow to meet cooling parameters. Food employee stated process is to place products in oven for approx. 30 minutes then move to steam well to complete reheating. PIC opted to place product back into oven for additonal 30 minutes but some products still did not meet reheating parameters. EHS recommended utilizing full 2-hour window for reheating in oven. CDI: Education provided and products moved back into oven for rapid reheating(>165F). |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf
Observed burgers and Filipino steak with no disclosure on menus. CDI: Education provided and food employee marked products with asterisk on menus. |