Observation: There is not a certified food manager on site during all hours of operation. Ensure that there is at least one (1) person whom is certified during all hours of operation.
2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
0.0
3.
Observation: The person in charge (PIC) is not able to demonstrate knowledge as it pertains to an active employee health policy and requirements for the person in charge to provide. CDI: Paperwork for employee health were provided to the person in charge during inspection.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code.
0.0
5.
Observation: A vomit/diarrhea clean up plan was not available for staff. Ensure that a written plan is available for staffing for bodily fluid cleanup. CDI: Information was provided for cleanup with written instruction.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
0.0
10.
Observation: The hand sink(s) in the kitchen and restroom did not have paper towels provided at the dispenser. CDI: Paper towels were provided and stocked during inspection.
6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
(C) A heated-air hand drying device; Pf or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf
1.0
22.
Observation: TCS (temperature control safety) food products are not maintained 41F or below due to refrigeration units unable to maintain temperature. Ensure that all TCS foods are maintained 41F or below. CDI: Refrigeration units were adjusted during inspection (prep time); Cold rail unable to readjust after defrost cycle - Foods to be discarded on 6 hour time control. - 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
23.
Observation: Flan/cheesecake desserts, cut leafy greens and dressings not date marked when produced/packaged; CDI: Products were made today and previous 24 hours - Dates were added to these products.
3-501.17;READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days
1.5
24.
Observation: A time control policy is not available for the pizza by the slice. CDI: A time control policy was provided in writing for pizza being sold by slice.
3-501.19; (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
