|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - The establishment was without a certified food protection manager. A employee who has passed an ANSI accredited course to become a certified food protection manager must be on duty during all operational hours. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) - EHS observed a food handler pick up raw ground beef with gloved hands, placing it on the grill, and then cut fully cooked chicken with the same gloved hands. Gloves should be used for one task only, and removed when switching tasks. A handwash and glove change should occur when handling raw food with gloved hands and switching to handling fully cooked food.
CDI: EHS educated staff on when to change gloves and how they are only to be used for a single task. PIC voluntarily discarded the fully cooked chicken. The cook removed his gloves, washed his hands, and then put on new gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - EHS recorded multiple quat sanitizer bottles in the kitchen and in the dining area test 0 ppm quat. EHS ran the dispenser and it tested at 0 ppm quat. EHS observed the bulk sanitizer was low. PIC changed out the bottles for a fresh one and it tested at 400 ppm quat. All quat sanitizer should be maintained between 200-400 ppm quat at all times.
CDI: EHS suggests testing quat sanitizer from the dispenser daily to confirm the right concentration. PIC remade the sanitizer bottles to the correct concentration. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) - EHS observed manufacturer reheated brisket being placed in the hot holding unit upon arrival. EHS recorded some of the brisket between 117-124 degrees F. Fully cooked food items from the manufacturer must be reheated to 135 degrees F or hotter before placing food in the hot holding unit. Food that has been previously cooled down to be reused on another day must be reheated to 165 degrees F or hotter.
CDI: PIC reheated the brisket to above 165 degrees F before moving it to hot holding equipment. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Food Preparation (C) - EHS observed fully cooked chicken breast being sat inside of a box of raw bacon. Fully cooked, ready to eat food should not be stored in contact with raw food or equipment that is contaminated with raw food.
CDI: PIC voluntarily discarded the chicken and bacon. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) -Upon arrival, EHS observed two food handlers without effective hair restraints on. When working with exposed food, an effective hair restraint must be worn. EHS suggests either a hairnet, visor, or hat. |