|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food safety manager present. -1- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed refrigeration shelving units placed directly in front of handsink next to 3-compartment sink, making it inaccessible for hand washing. CDI - PIC removed all items obstructing access to handsink.
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping towel stored inside hand washing sink behind front counter. CDI - Towel removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at back hand washing station upon arrival to facility. CDI - PIC promptly replenished station with drying provisions. -2- |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS foods to be < 135 F at hot rollers. Refer to temperature chart for details. Upon further investigation, it was discovered that the roller temperature dials needed to be turned up to maintain product hot holding > 135 F. PIC advised that the products were on rollers for a little over an hour. EHS also observed toppings dispenser unable to maintain chili and cheese sauces > 135 F. PIC advised that the foods had been inside the dispenser unit since the previous day. Refer to temperature chart. CDI - Foods from rollers were quickly reheated > 135 F by PIC. Chili and cheese sauce voluntarily discarded by PIC. EHS advised that the rollers hot holding setting must be set to maintain foods at > 135 F and encouraged performing line checks to ensure compliance. VR REQUIRED FOR HOT HOLDING DISPENSING UNIT. -3-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no indication of TPHC times on numerous TCS applicable foods inside of display case. PIC states that the items were placed inside the case 10-15 minutes prior to inspection and forgot to put the timer on. CDI - Products time stamped by PIC. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed containers of polyurethane joint repair stored on boxes of soda syrup in back room. CDI - Chemicals removed to designated storage area. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of debris under and behind oven. Keep and maintain clean. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycling sliding doors left open to environmental elements. Keep closed after use. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on walls behind front counter. Keep and maintain clean. -0- |