|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. In addition, PIC and food employees were unaware of the updated BIG 6 reportable illnesses. CDI- EHS educated PIC on new requirement and provided PIC updated employee health agreement forms for employees to review and sign as well as the most recent MCHD employee health poster (English and Spanish). |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
5 2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese and sliced provolone cheese stored in 2-door refrigerator across from fryer cold holding above 41F. EHS measured the ambient temperature of the unit at 38-39F. All other TCS food items measured below 41F. Per PIC and verified by date mark label, the cheese was prepared on 10/21. PIC stated the cheese was removed from the walk-in cooler and placed in reach-in cooler this morning at 10 am and should be 41F or below. EHS allowed PIC to move the food items to the walk-in freezer and quickly cool (see temperature chart). REPEAT. Verification visit no later than 10/25 to determine how the establishment will correct continued cold holding issue. If observed during the next inspection, RISK CONTROL PLAN or permit action may be warranted.
EHS discussed proper cooling parameters and methods with PIC. EHS recommended using Time as Public Health Control (TPHC) for the sliced cheeses because he suspects the cheese at times during the day is stored on the prep table during busy times. Updated TPHC form provided to PIC for fries currently held using TPHC and possibly sliced cheeses. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed opened wall near cook line prep unit. Repair damaged wall. |