|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
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. PIC certificate expired. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a few plastic insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed gravy being reheated in plastic container @ 94F in warmer. Product placed into unit between 7am-8am. Unit designed to hot hold, not reheat. CDI: PIC rapidly reheated product Using microwave (>135F). |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed grits being held below 135F in steam well. Product prepared between 6am-7am. CDI: PIC rapidly reheated product (>165F). REPEAT VIOLATION. |
|
22
|
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 various TCS foods being held above 41F in walk-in cooler. PIC keeping walk-in cooler door propped open. CDI: PIC closed WIC door and both cooler and TCS foods cooled back to proper temperature. Observed various TCS foods in fry make table and grill make table being held above 41F. Products with various prep dates. Ambient temps of units 38F and 45F. Service company contacted prior to EHS arrival with work order date of today, 07/23/24. AC unit in building improperly functioning possibly contributing to warm food temperatures. PIC voluntarily discarded all TCS foods in unit and restocked. Restocked foods placed on TPHC. EHS will return within 3 days to verify repair of make tables. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed home fries cooling on speed rack at ambient temperature. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 several gaskets throughout facility soiled with food waste. REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leak at hand sink at end of cook line. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed "dips" in floor throughout kitchen causing standing water. REPEAT VIOLATION. |