|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factor violations observed today. Repeat violations. Corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) After engaging in activities that contaminate the hands, food employees must wash their hands. Observed food employee handle phone, cash register and then begin to don gloves without washing hands. Once employee was informed to wash hands they went to 3 compartment sink and begin to wash hands. Employee informed to wash hands at handwash sink. Employee washed hands during inspection. Educate all employees on proper handwashing procedures including when to wash, where to wash and cleaning procedures.
2-301.14; Priority; Hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling SERVICE ANIMALS or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, after handling soiled EQUIPMENT or UTENSILS, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw FOOD and working with READY-TO-EAT FOOD, before donning gloves for working with FOOD, and after engaging in other activities that contaminate the hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. Observed hot dogs, taquitos on hot rollers reading between 90-117F. PIC said that they were placed on rollers recently. Moved to back area where they are being cooked. PIC said they are discarded within 2 hours. Also make sure temperature of hot dog roller is set correctly. PIC turned up the temperature of roller. Also time placed on hot dogs/ taquitos to discard within 2 hours. Make sure food employees are following proper procedures and TPHC procedures of facility. Hot dogs were not marked for TPHC. hot dogs discarded voluntarily. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. Observed taquitos and hot dogs in worktops that were not date marked. Hot dogs voluntarily discarded as corrective action. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) The food is unmarked in containers or marked to exceed a 4-hour limit shall be discarded. Uses TPHC for foods in display case. These foods recently placed in unit per PIC. Items that were not date marked voluntarily discarded. Make sure facility is following Time as Public Health Procedures. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. Detailed cleaning is needed of 3 compartment sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. Keep storage off the floor to facilitate floor cleaning. |