|
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 written policy for vomit & diarrhea cleanup. CDI: EHS provided copy via email. |
|
20
|
0
|
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 chopped lettuce cooling too slowly to meet cooling parameters in walk-in cooler and salad make table on line. PIC stated product prepared between @11:30am. CDI: PIC vented product in walk-in cooler and placed on ice. Product in salad make table on line covered with ice bags (<41F). |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce being held below 135F in steam well on line. CDI: PIC reheated product (>165F). |
|
22
|
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 slaw and sour cream being held above 41F in expo station. PIC stated product placed into unit each morning @opening. CDI: Facility opting to utilize TPHC. EHS provided paperwork. Observed various TCS foods being held above 41F in pizza make table. See temperature chart for details. Ambient temperature of unit 44F. All products stored in walk-in cooler overnight and placed into unit @11:30am. Owner contacted service repair company during inspection. CDI: Facility utilizing TPHC until unit repaired. REPEAT VIOLATION. |
|
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 chopped lettuce prepared @11:30am stored in container in salad make table on line with prep date of 08/14/23. CDI: PIC placed correct date label on container. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chopped lettuce being cooled in walk-in cooler in deep insert pans covered with plastic wrap/metal lids. Observed chopped lettuce being cooled in salad make table on line. Unit designed to cold hold, not cool foods. CDI: Education provided. PIC vented product in walk-in cooler and placed on ice. Product in salad make table on line covered with ice bags (<41F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on make table on line. |