|
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. Observed PIC with no certified food protection manager certificate. Facility is not required to have it until their 210 days are over. -0- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blueberries in the hand sink nearest the grill station. Ensure hand sinks are only used for hand washing and nothing else. No points escalated due to all other hand sinks were not stocked with anything. REPEAT VIOLATION -1- |
|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed overly ripened cherry tomatoes with bacterial growth in the walk in cooler. CDI: tomatoes were voluntarily discarded. REPEAT VIOLATION -2- |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter available when asked. For the time being, salmon must be cooked well done until a parasite destruction letter is provided. A VR will be issued to ensure parasite destruction letter is provided. -1- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon, cantaloupe, and watermelon in the self serve station between 50F to 51F. Facility breakfast hours are from 6:30AM to 10AM. CDI: EHS allowed facility to use TPHC and facility is to discard leftovers once they close. A TPHC template will be emailed to Jimmy, the Executive Chef.
Observed cole slaw made from 8/26 in the walk in cooler at 50F. CDI: cole slaw voluntarily discarded.
-1.5- |
|
38
|
0
|
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 employee with no hair restraint when inspection started. Employee was able to find a hair restraint to put on. -0- |