|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11; Priority Foundation; facility received several priority foundation items and no food protection manager on duty. CDI; education on demonstration of knowledge and violations corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12. No CFPM on duty at time of inspection. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16. See temp log. Multiple TCS food items holding above 41 degrees in make table and walk in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- see general comment section for list of food discarded. EHS instructed PIC to have the walk in fridge serviced, not to place TCS food in walk in fridge until holding temperatures of 41 degrees or less are achieved, and that a verification visit will be made to check equipment. EHS instructed PIC to also turn down temperature of other cooling equipment and to monitor temperatures to ensure TCS foods are held at 41 degrees or less. -P |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19. PIC unable to provide written TPHC procedures for items held on time procedures. Chicken under heat lamp being held using TPHC not marked to show time when chicken needed to be disposed. Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19. 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. CDI- TPHC forms provided to PIC to fill out and keep on hand. Pf. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 No two compartment sink variance present at establishment. Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. CDI- Request resent to variance committee to obtain copy of variance - PF/P |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Walk in cooler and make table unable to hold food at 41 degrees or less. Establishment does not have enough freezer space or additional cooling equipment that holding temperatures can be maintained. EHS will perform verification visit within 10 days. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf |