|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee of 4 years unable to tell EHS the five reportable food borne illnesses and symptoms. The food employee’s first language is Spanish and PIC does not have Spanish material for employee to review. CDI-EHS provided PIC with Spanish employee health poster and emailed employee health acknowledgement form in Spanish. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese stored on prep table at 45F. Product was moved to walk-in cooler to quickly cool to 41F or below. Observed 2-door reach-in cooler cold holding slice cheeses, cooked onions and peppers, and mash potatoes above 41F. The ambient temperature was measured no greater than 46F. EHS measured ambient multiple times with the same result. PIC stated items mentioned above were placed in unit directly from walk-in cooler 2 hours ago. Based on the information provided, EHS allowed PIC to move products to walk-in cooler to quickly cool. PIC was able get the unit down to 40F prior to EHS exit. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed one chlorine sanitizer spray bottle stored above clean and sanitized dishes on clean side of 3-compartment sink. CDI-PIC moved spray bottle to designated chemical storage area below 3-compartment sink. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility using prep top units to cool cut lettuce and sliced tomatoes. Per PIC, both food items were prepared 1.5 hours prior to my arrival. CDI-EHS discussed cooling parameters and cooling methods. PIC stated he would place both items in the walk-in freezer to quickly cool so that they can return to the line quicker. EHS observed both items reach 41F or below within 1 hour. REPEAT. If this violation continues, EHS may require a risk control plan or permit action. EHS will email PIC cooling posters for ambient cooling and hot to cold cooling. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed reused containers of sour cream, chili and other food items used to cold hold, hot hold and reheat food items (rice, potatoes, hot dogs, etc.). Replace all single-use containers with reusable food grade containers. REPEAT. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hose bib located near kitchen handsink without a backflow prevention device. EHS also observed no backflow prevention device installed between the spray nozzle and hose bib. Hose was observed in open position. Purchase backflow prevention devices at the hose bib and spray nozzle. Verification visit no later than 08/26 to verify devices have been installed.
Note: Facility replaced all exposed wood in the kitchen area. They purchased a stainless steel storage rack. Facility redid the floors within the kitchen area and eliminated all damaged floor tiles. EHS discussed changing the water used for deep fried onion rings at a minimum of every 4 hours. EHS discussed the important of sifting dry breading used for raw chicken and raw fish at a minimum of every 4 hours. |