|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink at bar with out hand drying provisions. CDI - PIC provided paper towels for bar handsink. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mac & cheese and cooked pasta in cold holding units > 41 F. Items had been stacked to the brim. PIC stated that they were taken out of walk-in cooler prior to EHS arrival and placed into cold holding. EHS observed temperatures below at < 41 F. CDI - PIC took the items to WIC to quickly cool down.
Observed items inside server station reach-in cooler holding > 41 F on products such as portioned containers of ranch, mexi ranch and blue cheese dressings. Ambient temperature recorded > 41 F. Items were taken out of WIC and placed into the unit 30 minutes before today’s inspection. PIC advised that the reach-in cooler has been in constant use throughout the day which contributes to a higher ambient temperature. CDI - PIC took products into walk-in cooler to cool down to 41 F and adjusted the unit’s thermostat. EHS observed temperature began to drop towards 41 F after 20 minutes.
EHS discussed with PIC about conducting routine line checks for cold holding items to ensure equipment is holding temperatures at < 41 F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed edamame, hotdogs, lobster rolls, cooked pasta and containers of alfredo and marinara sauce without date marking. PIC explained that the items were from 11/27 and 11/28 and that the dates were indicated in the bulk containers inside walk-in cooler. EHS verified date marking inside WIC. CDI - PIC date marked products. EHS educated PIC on proper date marking procedures and advised PIC to conduct a thorough training with staff on date marking procedures.
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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed artichoke (prepped on 11/18) and diced ham (prepped on 11/17) over 7 day date marking requirement. CDI - PIC voluntarily discarded products. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x wet cloths on top of prep station. CDI - PIC removed cloths. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several reach-in units and cold drawers with food debris build up. Recommend thorough and higher cleaning frequency. |