|
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 cleanup plan procedure in place for vomit and diarrheal events. EHS has emailed PIC a copy. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash Observed employee washed hands and turned off faucets without a barrier. EHS intervened and explained to employee the importance of turning of faucets with a barrier after washing hands. CDI: employee rewashed hands and turned of faucet with paper towels. -0- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed frozen pork chops in the walk in freezer uncovered and pork chops thawing in the walk in cooler uncovered. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of cooked mushrooms stored beside the flat top grill at 62F. PIC stated he does not have any TPHC procedures for this and just took out the mushrooms from the walk in cooler 15-20 mins before EHS arrived. EHS allowed to keep mushroom, but on time and a TPHC template has been emailed to PIC. The container of mushrooms has been time stamped. VR within 3 days to ensure facility has TPHC procedures filled out.-1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken stock, chili and deli meat that has been opened with no date labeled. Observed all items in the flip top with no dates labeled. PIC stated all items were prepared early this morning. CDI: all items were dated. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle with a concentration of 200ppm or over. CDI: employee diluted chlorine sanitizer between 50-100ppm. -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. -0- |
|
47
|
0.50
|
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 in all prep units at the cook line. REPEAT VIOLATION -0.5- |