|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of food borne disease prevention, application of HACCP principles, and the requirements of this code. Suggest “chef” attends a certified food protection managers course or food handlers course. Repeat priority items from previous inspection. There is a lack of knowledge concerning reheating and hot/cold holding foods. Offered to conduct educational visit with staff and provided job aids. Will provide links to food safety information such as videos and documents. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) A CFPM shall be present during all hours of operation. Obtain certification through an ANSI approved course. |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 When to Wash (P) Employees shall wash hands before engaging in food prep and after engaging in activities that contaminate hands. Hand sink was dry upon arrival, chef/employee stated hands were washed in prep sink. No way to be sure. Instructed employee to wash hands in hand wash sink only. Employee began washing hands frequently while prepping/changing tasks. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink (Pf) Paper towels not available at hand wash sink/dispenser. Employee provided roll of paper towels. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding (P) TCS food shall be reheated to 165F within 2 hours. Observed chicken in broth and veggies/soup on steam table at 98-111F. Chef stated foods were being reheated |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Food shall be thawed under running water at 70F or below, under refrigerator at 41F or below, or during the cooking process. Observed chicken thawing in container of water on counter top. PIC placed chicken in prep sink and turned on cold water. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Observed flies and other insects throughout establishment. Suggest installing pest control devices or fly fans above public entrance doors. Pest control devices shall not be stored above equipment and utensils, food, food prep areas, and single-service items. PIC plans to bring fans. Will follow up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Install missing ceiling vent cover in front of walk in cooler.
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Clean floors under shelving, 3-comp sink, and equipment. |