|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - No employee was a certified food protection manager during todays inspection. Within 210 days of the initial permit, a employee who has passed an ANSI accredited course to become a certified food protection manager must be on duty during all operational hours. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf) - EHS observed a food handler wash his hands in the middle compartment of the three compartment sink. Handwashing should only occur at handwash sinks and not in sinks used for dish washing of food preparation.
CDI: EHS educated staff on where to wash hands and the employee rewashed his hands in the handwash sink.
2-301.14 When to Wash (P) - EHS observed a employees breading raw chicken with his gloved hands. EHS observed the employee place the raw chicken inside of a fryer and place the other raw chicken inside of a prep unit. EHS also observed the employee take the chicken out of the fryer and place is in the display case. EHS observed the same gloves being used to handle raw food and ready to eat foods. When switching between working with raw food and working with ready to eat foods, a handwash procedure should occur.
CDI: EHS educated staff on when to wash hands while wearing gloves. PIC got the employee to wash his hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS observed cooked biscuits being stored below uncooked pork sausages on the rolling cart inside of the walk in fridge. Food should be stored in order of final cook temperature, with raw meats being stored below ready to eat and fully cooked food items. CDI: PIC rearranged the food correctly.
3-304.15 (A) Gloves, Use Limitation (P) - EHS observed a employees wearing the same set of gloves bread raw chicken, touch doors to prep units, handle fryer baskets, and then handle cooked chicken. PIC did not change gloves during this time. Single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
CDI: EHS educated staff on glove usage and when it is time to discard used gloves. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) - EHS observed a sanitizer bottle that bleached the test strip back white, indicating a concentration greater than 200 ppm chlorine. All chlorine sanitizer should be maintained between 50-200 ppm chlorine at all times.
CDI: EHS remade the sanitizer to appropriate concentration. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - EHS observed pork products on the rolling cart in the walk in fridge between 51-53 degrees F. EHS observed lids covering the items. EHS observed green beans from the can cooling in the walk in fridge with lid completely covering it. When cooling, leave food uncovered or loosely covered to aid in heat transfer. Once food cools to 41 degrees F, a lid or cover should be added. Items pulled out of a can should be cooled down to 41 degrees F by leaving them uncovered or loosely covered or by using ice to cool the product.
CDI: EHS suggests PIC not pull out the entire rolling cart to prep food and only pulling out a working supply of the product to cook. PIC removed the lids to aid in cooling. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - EHS observed unprotected, single use food boxes being stored directly on the ground in the outside storage shed. SIngle use and sinlge service items should be stored in a clean, dry location at least 6 inches off of the ground. |
|
47
|
1
|
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) - The sliding door for the hot holding display case was missing during todays inspection. PIC said it had fallen off. PIC plans to buy 2 new hot holding display cases and says he will email me the specification sheets. All equipment should be maintained in good repair. |