|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There was not a certified food protection manager on site during inspection. Must have a certified food protection manager on site at all hours of operation. Reviewed upcoming classes with manager onsite. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to wash; Priority; Employee went outside and came back into the back door and proceeded to go to the pizza station without hand washing. Hands shall be washed when switching tasks from raw to read-to eat, before donning gloves, and after engaging in other activities that contaminate the hands. Employee washed hands after EC requested. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11; Priority; Employee observed handling a ready to eat sandwich at prep line with bare hands upon arrival for inspection. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as gloves, deli tissue, spatulas, tongs, etc. Corrected During Inspection - PIC addressed this issue with manager and employee. Employees proceeded to don gloves when working with ready to eat foods. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods; Priority Foundation; Fried eggplant stacked in large metal container in walk-in cooler at 60-80F. Upon questioning employees cooked eggplant almost 2 hours prior to moving into the walk-in cooler. Food is fried and placed onto deli paper and arranged in layers. Top of eggplant cooler than middle of container. Educated about proper cooling methods and placing into thin portions on sheet tray and using rapid cooling equipment such as reach-in freezer. Asked about procedure and eggplant is fried in batches and placed into container in layers. EC recomended to only go about 2-3 layers high and place eggplant in freezer while cooking next batch. Foods shall be cooled from 135F to 70 in two hours and from 70F to 41F in 4 hours by using appropriate cooling methods such as rapid cooling equipment, thin shallow portions, in cooler loosely covered or uncovered if protected from overhead contamination, or adding ice as an ingredient, or other approved methods. Employees educated and eggplant split into three shallow pans and placed into freezer during inspection. Cooling sticker provided during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Three buckets of bleach sanitizer with various level of sanitizer. One bucket at 10ppm and the other two at 50-200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Educated about filling three compartment sink with solution and filling buckets from sink to be consistent. Bleach solution shall be 50-200ppm. Three compartment sink emptied and set up during inspection and one bucket replaced. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty wire shelving in walk in cooler. Replace. Equipment shall be kept in good repair. |