|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) 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. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. Do not store raw meat such as (fish and chicken) above cooked meat (ribs and chicken) in walk-in cooler.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Make sure TCS Foods stored in walk-in and reach-ins coolers are covered and wrapped. PIC CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. Dishwasher not sanitizing utensils properly. The chemical sanitizing solution is not coming in contact with utensils during sanitize cycle. Observation indicated that the sanitizer is not being applied to food contact surfaces, preventing proper sanitization of equipment and utensils. Make sure PIC is educated on how to dispense chemical sanitizer at manual warewashing sink. Ecolab arrived on-site during inspection to make sure sanitizing chemicals at dishwasher and manual warewashing sink are both operating properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Multiple TCS foods in walk-in cooler temperature above 41F. PIC Readjusted the temperature of the unit from 45F to 41F. |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. Found multiple TCS ready to eat food in walk-in and reach-in coolers with no dates. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf) make sure once chicken on racks reaches 135F, place chicken in refrigerators (walk-in or reach-in coolers) to continue to cool properly. Do not allow food to cool at ambient temperature. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Make sure dumpster doors are closed when not in use.
5-501.116 Cleaning Receptacles (C) dumpsters and dumpster pad need thorough cleaning to reduce odor. |