|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on staff at time of inspection. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed mold growth on strawberries in 3-door reach-in cooler. CDI: PIC voluntarily discarded product. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed high chlorine sanitizer levels at 3-compartment sink- 200+ppm. CDI: Education provided and sanitizer solution voluntarily drained/discarded.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed insert pans stored as clean soiled with food waste/residue. CDI: Sent to be re-W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed kale, spinach, and tomato being held above 41F in top portion of make table. Product with prep dates between 08/09/24-08/10/24. TCS foods in reach-in portion of make table within temperature parameters. EHS recommended use of lids to maintain product at better temperature. CDI: Education provided and PIC voluntarily discarded product. Observed almond milk being held on shelf above prep counter. Product within temperature parameters; however, no temperature control. EHS provided education and TPHC paperwork. Going forward, facility placing product on TPHC. EHS will return within 3 days to verify TPHC paperwork completed and correct. VERIFICATION REQUIRED. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few insert pans wet stacked. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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.
Observed outside portion of ice chute inside ice machine soiled with black buildup. |