|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
Observation: A certified food manager is not available for all hours of operation. 2-102.12 (A); Core; (A) 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. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observation: Staff person was unable to demonstrate when to wash after engaging in activities contaminating hands and prior to re-engaging in food preparation. CDI: Educate dstaff during inspection and stopped to wash hands.
2-301.14 When to Wash (P)
(F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Observation: Staff are multitasking with gloves between tasks. Wiping soiled gloves on wiping cloth at station during preparation and touching kiosk. Discontinue this practice and ensure that gloves are changed between tasks, when soiled and are used only to prevent bare hand contact with ready to eat food. CDI: Discussed with staff member regarding proper glove usage, when to change and during multiple tasks stopping tow ash hands prior to re-engaging in food production. Gloves were changed during inspection during inspection.
3-304.15 (A) Gloves, Use Limitation (P)
(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observation: The almond fluid used during production was left out of refrigeration and measured temperature was at 59F. Air temperature in prep refrigerator measured at 41F. The other unopened almond fluid was temped out 43F and was moved to the other prep freezer to ensure proper cold holding could be maintianed at 41F. (less than 2hrs) CDI: The out of temperature almond fluid was discarded during inspection.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Maintain TCS foods in cold holding at 41F or less. -P |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
Observation: The wiping cloth used for clenaing up food debris on production surfaces wa snot being stored in a sanitizer bucket between use.
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observation: The water pump on the truck is being shut off between use disallowing for regular hand sink use. (observed); The pump does not shut off causing water to eject from the spigot on the dish wash sink. Repair plumbing and ensure hand sink is available for ease of use of staff members.
5-205.15 (C) Maintain a plumbing system in good repair. |