|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf A repeat violation such as order of storage is out of compliance and is repeated marked out violation. No points taken for this but points could be taken next time of seen again. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. - Repeat. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Both hand sinks did not have paper towels, paper towels provided. CDI. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P - Observed raw beef over ready to eat food such as bread in the freezer. Food moved to the correct order of storage. CDI. Repeat. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Lettuce once removed from the core must be kept at 41F or below. Observed lettuce in the prep top reading 50F, as it was just prepped. Make sure to keep it in its own container so that the cooler can keep it cool at 41F or below or add a cooling step from prep if needed. CDI. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P - Observed turkey deli meat with date of 4/13 and rice with date of 4/9 on them. Since it has been more than 7 days food should have been discarded. PIC pulled product during inspection. CDI. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. - Clean all shelving, gaskets, handles of equipment, hood systems, filters in hood system, and faucets. Clean the bottom of all cold holding equipment where food debris has fallen such as raw chicken in the bottom of the reach in. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Wall space and floor space around dish machine needs to be cleaned including area surrounding dish detergent. Also, make sure to clean out and around floor drains and hard to reach areas throughout the facility. Clean floor drains. Physical facilities shall be kept clean. |