|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
Knowledge was not demonstrated by PIC beacuse the following: no one has a food protection manager certification, priority violations were observed during inspection, and PIC did not know food safety questions such as final cooking temperatures of food or safe holding temperatures.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. CDI: PIC was educated on food safety questions and given a copy of the questions to review. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No certified food protection manager was present during the inspection. 2-102.12 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. REPEAT |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
Establishment did not have vomit and diarrhea cleanup plan. 2-501.11 Written procedures provided for employees responding to vomiting and diarrheal events. Pf CDI: Procedures were provided by REHS. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Observed handwashing sink does not have cold water making it extremely difficult to wash hands at extremely hot temperatures. 5-205.11 Maintain access to hand sinks. VERIFICATION IS REQUIRED IN 10- DAYS FOR COLD WATER AT SINKS. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed rice, queso, and beans stored in the steamwell between 122-125F. 3-501.16 Maintain TCS foods in hot holding at 135F or above. P CDI: Foods were taken to grill to reheat above 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed the following foods stored in prep unit measured above 41F: Cheese 47F; Lettuce 49F, and Tomato 48F. 3-501.16 Maintain TCS foods in cold holding at 41F or less. CDI: Foods were taken to other prep unit bottom to cool. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed ambient air temperature of topping prep cooker at 47F. 4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf VERIFICATION IS REQUIRED IN 10-DAYS FOR WORKING COOLER. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed season bottles unlabeled at grill.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Observed soil floors throughout. 6-501.12 PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |