|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; No CFPM was present during the inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have PIC obtain this credential. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; Facility could not locate their bodily fluid clean-up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational material. No point taken today. Ensure these procedures are readily available for reference. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12; Core; The hot water handle at the prep area handwashing sink is broken. Only the cold side works. Provide at least 100F water at handsinks. Repair hot side handle. No point taken today. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11; Priority; Papaya and cauliflower was observed with microbial growth in the tall reach-in cooler. Samosas and cream cheese were also observed with microbial growth in the same unit. Food shall be safe for consumption, unadulterated and honestly presented. CDI- all affected foods were voluntarily discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A); Priority Foundation; Almost all the food storage containers on the clean equipment shelf had old date marking sticker residue on them and were stacked together. One pan was observed with food residue on the inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- all equipment was placed in the three compartment sink for further cleaning and cleaned.
4-602.11 (E) (4): Core; The ice machine has microbial growth along the interior panel. The interior of ice machines shall be cleaned at a frequency necessary to preclude the accumulation of microbial growth and residue. Clean this ice machine. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Lamb prepared on 5/25 and cooked tomato puree prepared on 5/24 were observed in the reach-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. An opened bag of samosas with no date was observed in the reach-in unit as well. Samosas had microbial growth. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- food voluntarily discarded. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12; Core; Utensils were being stored in stagnant water with food debris at 85 F on the stovetop. If utensils are stored in water, the water shall maintain at least 135 F temp and be clean. CDI- water was drained and replaced. Stove was turned on to heat water. Full point taken for repeat violation. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (C); Core; Plastic wrap was observed on shelving with sticky substance underneath. The bottom of the freezer has residue accumulation. The nonfood-contact surfaces of equipment shall be maintained free of dust, dirt, food residue or other debris accumulation. Remove plastic wrap and clean these areas. |