|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf.
PIC could not locate employee health policy onsite. CDI - Reviewed procedures with PIC and provided EHP guidance to facility. Review and train staff on health policy. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Food handler observed preparing foods at the flat top grill paused to reach into pocket to check cell phone, placed the device back into pocket, discard glove that came into contact with phone and don new gloves with out hand washing. Handler then resumed food prep for a customer order. When instructed to wash hands, the employee washed for less than 10 seconds and used bare hands to turn off water supply. CDI - Demonstrated proper hand washing practices and food handler followed instruction. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
Observed container of food stored inside of the hand sink located next to the 3-compartment sink. CDI - Container removed. 0 demerits due to different observation. -0- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf.
Observed blanched fries held out on TPHC next to the fryers without time stamps. Discussion with PIC revealed that the food was removed from temperature control at 11:00 AM and PIC could not provide written procedures upon request. Allowed PIC to add time stamp to product. TPHC form provided via email, printed and written SOPs were filled out during the inspection. Completed form attached to inspection report. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed five unidentifiable spray bottles containing cleaning agents stored in the back kitchen. CDI - PIC identified products and labeled for compliance. -1- |