|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility has no written procedures for a vomit and diarrhea clean up plan. EHS has emailed PIC a copy. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the server station hand sink. CDI: paper towels were refilled. -1- |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a container of red peppers in the prep unit growing mold. CDI: item was voluntarily discarded. REPEAT VIOLATION -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm. Facility is to use the 3 comp sink to wash/rinse/sanitize until dish machine is working correctly. PIC has called Ecolab to come fix it. VR within 3 days to ensure dish machine is working properly. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individually packaged deli meat and brisket in the flip top by the grill overly stacked at 50F-60F. PIC stated items were brought into the unit about an hour ago. CDI: items were brought back into the walk in to quickly cool to 41F or below.
Observed individually packaged salsa in the flip top at the server station 55F. PIC stated those were just packaged. CDI: all salsa cups were moved to the walk in cooler to quickly cool.
Observed chip butter that has garlic butter as the base. Per manufacturer, garlic butter must be kept refrigerated. Chip butter was at 70F. CDI: PIC voluntarily discarded and will be looking to use Time as a Public Health Control on it to keep it at room temperature. A TPHC template has been emailed to PIC, filled out, and approved by EHS during inspection . -1.5- |
|
33
|
0
|
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 4 containers of black beans and 6 containers of salsa in the walk in cooler tightly closed. CDI: EHS vented all containers to allow cold air to flow through. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of plastic cups stored on the floor in the dry storage room. REPEAT VIOLATION -0.5- |