|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
The PIC and employees could not name the five symptoms and illnesses associated with the employee health policy, the only symptom named was diarrhea. CDI- Employee health poster in English and Spanish was e-mailed to facility to post for employees and PIC to learn. Also sent a document that the PIC can go over with the employees and they are able to sign and keep for their records. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed food employee going from soiled equipment and utensils to clean without doing a handwash in between. CDI- Educated employee on completing a handwash when going from dirty to clean equipment and utensils. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat Violation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at kitchen handsink. CDI- Paper towels were provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed black and pink residue on the interior of the ice machine. |
|
20
|
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 several items in facility above 41F. In walk in cooler sausage links(6/9) 45F, four containers of potatoes, three dated for 6-11 and one dated for 6-12 all ranging from 48-49F, two containers of tomatoes from 6/11 at 45F, hollandaise sauce(6/8) 48F, hot dogs(6/12) 45F, turkey(6/10) 48F, roast beef 48F, and corn beef 48F(6/11). There was also spinach sitting out on counter at 50F. Food employee stated spinach had been out only this morning because it was being used a lot. CDI- Spinach was placed back inside prep unit. All items above 45F were voluntarily discarded and items below 45F were date marked for 4 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In flip top unit and prep cooler observed turkey sausage, crumbled sausage, two containers of ham and tomatoes with no date mark. In walk in cooler observed hot dogs and open roast beef with no date mark. PIC stated meats are stocked fresh daily. CDI- Tomatoes and hot dogs were from yesterday and were date marked and roast beef was voluntarily discarded due to temperature.
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 crab meat with a date of 6/3. CDI- Crab meat was voluntarily discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Walk in cooler thermometer was reading 30F and none of the food inside the cooler was 41F or below. Facility will get maintenance to fix thermometer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Walk in cooler door is not shutting all the way. This is the cause as to why foods inside of cooler are not at 41F. Facility is going to call maintenance to repair walk in and will contact EHS when cooler is fixed. |