|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for inspection. CDI: Education provided and PIC arrived at end of inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. -Pf Observed can opener stored as clean soiled with food waste. Observed potato chopper stored as clean soiled with food waste. CDI: Education provided and sent to be W/R/S. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed grilled chicken cooling in walk-in cooler at a rate too slowly to meet cooling parameters. CDI: Education provided product placed into more shallow portions on sheet trays in walk-in cooler. REPEAT VIOLATION. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 (A) (1) 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 (B) or (C). -Pf Observed no written procedures for TPHC of blanched fries at time of inspection. EHS will return within 10 days to verify facility completed TPHC paperwork and properly implemented TPHC procedures. REPEAT VIOLATION. VERIFICATION REQUIRED.
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 time stamps for blanched fries. EHS will return within 10 days to verify facility completed TPHC paperwork and properly implemented TPHC procedures. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 grilled chicken cooling in large stack on sheet tray in walk-in cooler. CDI: Education provided and product placed into more shallow portions on sheet trays in walk-in cooler. REPEAT VIOLATION. |