|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no sufficient vomit/ diarrhea plan for facility. CDI- Left a copy of the vomit/ diarrhea plan. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility not keeping shell stock tags. Explained to PIC tags must be kept for 90 days and dated with the date of the last one sold. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed approximately 50 salsas, tomatoes in the tall reach in and steak in the cold drawer cooling at a rate of .01. CDI- Steak was within time/ temp parameters and was placed in the freezer for cooling. CDI- Salsas discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed concentration of bleach too strong. CDI- Bleach diluted |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed tall reach in cooler housing salsas holding above 41F. PIC stated employees go in and out of the unit throughout the day. EHS advised PIC to turn down the temperature of the unit so that salsas remain cold throughout the day. |