|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) (Pf) The PIC shall ensure rules in the code for food safety and handling are met. Multiple risk factors out of compliance today. All risk based factors were corrected during the inspection. CDI.
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. REPEAT. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed a rolling cart that was blocking the hand sink across from dish washing area. Maintain access to hand sinks. Hand sinks may only be used for handwashing. PIC moved the rolling cart as a corrective action. 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 tilapia being stored above fries and other vegetables in the walk-in freezer. Observed prepped pan of raw beef being stored above bread in prep cooler drawer unit. Observed prepped pan of raw raw seafood being stored above cooked pasta in prep cooler drawer. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. PIC rearranged food items in the walk-in freezer and voluntarily discarded container of pasta due to potential cross-contamination as a corrective action. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed the ice machine guard shield is in need of detailed cleaning from build-up. EHS discussed proper cleaning of the ice machine and cleaning frequency. Clean the equipment according to the approved cleaning schedule based on consideration of the characteristics of the equipment, food type, residue, or the temperature at which the food is maintained. REPEAT. EHS will return by April 12th, 2026 to ensure the ice machine has been cleaned. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed cups with no handles touching food in bulk seasoning containers in dry storage area. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. |
|
47
|
0.50
|
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) Observed split gasket that needs to be replaced on the right side door of work top prep unit. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed debris build up on WIC, WIF, and middle prep unit door gaskets. Clean. Clean the hood system vent covers from grease and dust accumulation. Non-food contact surfaces and utensils shall be clean to sight and touch. REPEAT. |