|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - C The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
There is no one at this establishment that is a certified food protection manager at time of inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 - P FOOD EMPLOYEES shall clean their hands and exposed portions of their arms for at least 20 seconds by rinsing hands under clean, running warm water, applying soap, rubbing hands together vigorously for at least 10 to 15 seconds, thoroughly rinsing hands under clean, running warm water, drying hands with approved method and turning off faucet handles with paper towel.
Employee was observed washing hands without soap. CDI ( Corrected during the inspection) - Soap was applied to hands after inspector told employee to use soap.
2-301.14 - P FOOD EMPLOYEES shall clean their hands before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS,and after touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled EQUIPMENT or UTENSILS; during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves for working with FOOD.
Employee was observed wiping gloved hands on dirty wiping cloth and another employee touched nose with gloved hands and remained at the grill to get orders ready. CDI- Correct procedures were explained and employee removed gloves and washed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11(A) - Pf A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and may not be used for purposes other than handwashing.
There was a wiping cloth in the front hand washing sink. CDI- Cloth was removed
6-301.12 - Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
There were no paper towels at the front handwash sink. CDI- paper towels were provided |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) - P FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD.
There was raw bacon stored over soup and raw shell eggs stored over tea in the two door reach in. CDI- foods were moved to have raw foods below ready to eat foods.
3-302.11(A)(4) - C Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings
The birria, rice, molida, and sauces in the walk in were uncovered. Some of the foods under the prep cooler were left uncovered. The tortillas were left uncovered as well. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 - C FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
There was a can of pineapple that was partially opened and left on the can rack. PIC did not know when can was opened. CDI- can of pineapple was discarded.
Employee's cell phone was left on the prep cooler cutting board when inspector arrived. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - C Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 and laundered daily as specified under 4-802.11(D).
There was a wet wiping cloth with food residue left on the table. CDI- Wiping cloth was removed. |