|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. All priority risk based factors were corrected during the inspection. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed opened case of raw beef being stored above opened case of veggies in walk-in freezer. Opened case of raw chicken being stored above raw beef patties in walk-in freezer. Opened case of raw bacon being stored above onion rings in walk-in freezer. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. All food in the unit was rearranged to follow proper order of storage as a corrective action. CDI. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Establishment was using time as a public health without written procedure made available. Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. PIC filled out TPHC form on site as a corrective action. CDI. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Time / Temperature Control for Safety Food, Slacking (C) Observed opened bag and case of fries sitting on prep table shelf. PIC stated that they usually leave it sitting there to defrost. The fries were still completely frozen and EHS educated PIC of how to properly slack food items. PIC moved the case of fries to the walk-in cooler as a corrective action. CDI. Frozen TCS Foods slacked to moderate the temperature shall be held under refrigeration that maintains the temperature at 41F or less. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed grease build up on hood, on/around fryers, and on rice maker. Gaskets need cleaning on cold holding equipment throughout. Clean sandwich prep unit door handles from grease buildup and debris as well. Clean around flip top crevices on main prep unit. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Clean the handles of walk-in cooler doors. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detail clean the floor in hard to reach areas of the floor. These areas include under prep sinks, under the fryers and along base board beside drive-thru area from food debris and grease buildup. REPEAT. |