|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF.
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed no adequate employee health policy in place. CDI, EHS informed PIC and employees on the 5 reportable illnesses and symptoms. EHS also left facility a handout that describes the illnesses and symptoms and advised PIC to go over the information on the posture frequently. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed box of unwashed lemons stored over ready-to-eat salads in walk in cooler. CDI, box of lemons was removed from over ready-to-eat salads. EHS also left facility a handout that details proper storage order in the walk in cooler. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs cold holding at 53F. CDI, liquid eggs were voluntarily discarded. Observed sliced tomatoes and shredded cheese cold holding at 42F. CDI, sliced tomatoes and shredded cheese were placed on time as a public health control. By the conclusion of inspection both sliced tomatoes and shredded cheese had been used. REPEAT VIOLATION. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no written documents for food items kept on TPHC. Facility did have food items kept on time during time of inspection marked. Per discussion with PIC hot foods kept on TPHC are kept for a maximum of 20 minutes. EHS deemed that facility is using TPHC for quality and not safety as the hot foods never drop below 135F and if it does the facility discards the food. However, cold TCS foods in flip top are kept on time and facility has no written procedure for those food items (sliced tomatoes, shredded cheese, cut lettuce). CDI, EHS emailed and printed facility a template for cold items kept on TPHC. REPEAT VIOLATION. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer container kept near drink machine at 0ppm of chlorine. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with quat test strips instead of chlorine test strips for chlorine based sanitizer. CDI, EHS left facility with test strips and PIC stated that facility will inquire chlorine based test strips immediately. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors opened during time of inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter accumulation around dumpster area. Clean. |