|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC observed with lack of managerial control with observed violations including hand washing and cold holding temperatures. Points will be deducted by next inspection if repeated. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Facility does not have vomiting and diarrheal plan documented or in place. Facility was given handout. Points will be deducted on next inspection if repeated. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Food employee observed touching face mask and attempting to proceed with food prep. CDI. Employee washed hands and education provided. Repeat violation. |
|
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. -P Various food items observed above 41F in WIC and RIC. CDI. All items out of temperature for >4 hours voluntarily discarded and other items moved to freezer/others RIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and one small reach-in cooler observed not able to maintain food at 41F. Facility has voluntarily closed and EHS will verify no later than 10/14/21 that WIC is functioning properly. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water temperature observed at 106F. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors throughout facility observed with excess debris/grease. Repeat violation. |