|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) The PIC shall be a certified food protection manager. No certified food protection manager available during inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. (P) Employee handling soiled dishes at dishwasher and handling clean dishes without washing hands. CDI-EHS intervened and advised employee when to wash hands. Employee washed hands and dishes were re-cleaned and sanitized. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. (P) Employee preparing order and used bare hands to grab shredded cheese and place on grits. CDI-Food was voluntarily discarded and employee was educated on bare hand use with ready-to-eat foods. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Fish in freezer in an uncovered container.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P) In freezer frozen raw sausage links and bacon stored above ready-to-eat Turkey in plastic wrap. No longer in original sealed container. Store according to provided guideline. CDI: Covered fish, rearranged food. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P) Foods setting out during service temping above 41°F. See temperature observations. CDI-Within 4 hours, foods were cooked immediately for service. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. (P) Eggs held using TPHC were not discarded at 4 hour expiration. CDI-Eggs were voluntarily discarded and EHS educated PIC on correct procedures for TPHC. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Drain boards of 3 compartment sink need additional cleaning. |
|
49
|
1
|
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. Gaskets on equipment need additional cleaning. Sides and below grill needs additional cleaning. Shelving within prep cooler and shelving storing dry storage needs additional cleaning. Racks in walk-in cooler need additional cleaning. Bottom of 1 door cooler needs additional cleaning. Condenser fan in walk-in cooler needs additional cleaning. |