The Select

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed 2 of main kitchen’s hand washing sink obstructed with dishes and pans.

Compliance with variance, specialized process and HACCP plan — Inspector Note: EHS observed facility doing sous vide for chicken. A permit holder or a permit applicant may seek a variance from the provisions in DPH Rule 511-6-1-.02(1)(a)4. of in order to operate an incubator food service establishment only if, as an alternative to DPH Rule 511-6-1-.02(1)(a)4., the permit holder or permit applicant provides a written management plan along with the necessary supportive documentation that specifies standard operating procedures (or SOP) in detail to the satisfaction of the Health Authority as to how active managerial control of risk-factors and public health interventions for foodborne illness along with maintenance of equipment and facilities will be maintained to the requirements of this Chapter. P Incubator food service operations shall comply with other requirements of this Chapter in addition to the requirements of one of the following business models: P CA: EHS advised PIC to obtain proper variance to conduct sous vide.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility did not have most recent inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: EHS advised PIC to post most recent score from today.

Compliance with variance, specialized process and HACCP plan — Inspector Note: EHS observed faculty does sous vide. A permit holder or a permit applicant may seek a variance from the provisions in DPH Rule 511-6-1-.02(1)(a)4. of in order to operate an incubator food service establishment only if, as an alternative to DPH Rule 511-6-1-.02(1)(a)4., the permit holder or permit applicant provides a written management plan along with the necessary supportive documentation that specifies standard operating procedures (or SOP) in detail to the satisfaction of the Health Authority as to how active managerial control of risk-factors and public health interventions for foodborne illness along with maintenance of equipment and facilities will be maintained to the requirements of this Chapter. P Incubator food service operations shall comply with other requirements of this Chapter in addition to the requirements of one of the following business models: P CA: EHS advised PIC to obtain proper variance to conduct sous vide.