|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite during inspection. (-1) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed garlic slacking on prep counter at 9F.
CDI- PIC returns slacking/thawing garlic to WIC to complete process. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
REPEAT.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed two fryer baskets with severely deteriorated metal wire coming apart from the metal frame. Replace. (-0.5)
10 DAY VR.
4-501.11 Maintain equipment in good repair.
Observed low temp dish machine not operational in inspection, not able to fill and dispense sanitizer properly. EHS verified proper sanitizer at 3 comp sink and advised staff not to use the chemical dish machine until it is repaired. PIC should place work order and follow up within 10 days to update EHS about dish machine repair status. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dark build up on wire racks in WIC and clean dish rack, and oil/food debris on ground and inside both sides of the dough proofer. Increase cleaning frequency as needed. (-1) |