|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluids cleanup procedure in facility at time of inspection. CDI: EHS provided copy via email. |
|
16
|
0
|
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 stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried onions cooling at a rate too slowly to meet cooling parameters. CDI: Education provided and PIC moved product to walk-in cooler for more rapid cooling (<41F). |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in 2-door reach-in cooler. Product with various prep dates but PIC stated all products pulled from walk-in during prep. EHS provided education, PIC placed products on TPHC, and contacted service repair company during inspection. EHS will return within 3 days to verify unit repaired. VERIFICATION REQUIRED. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed various TCS foods in walk-in cooler with multiple date labels. PIC stated staff re-labeled product when EHS arrived for inspection. CDI: Education provided and extra labels removed. |
|
33
|
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 fried onions, tomato sauce, and rice pudding cooling in ambient air. CDI: Education provided and PIC moved product to walk-in cooler for more rapid cooling. EHS recommended use of ice wands for pudding and tomato sauce. REPEAT VIOLATION. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on make tables. Observed 2-door reach-in cooler unable to maintain TCS foods at or below 41F. REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed facility in need of better general cleaning, including but not limited to - behind cookline, naan oven, fryers, walls behind dish area. |