|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current written employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided PIC with an updated Employee Health acknowledgment form to properly inform employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded tomatoes in box inside walk-in cooler. CDI: tomatoes were removed and discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw philly steak stored above produce including tomatoes inside walk-in cooler. CDI: storage order was corrected.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above ready to eat foods inside walk-in cooler. CDI: storage order corrected. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 some products inside make table with prep dates and some use by dates that had worn off due to date labeling machine. CDI: products that both dates were worn off were discarded. PIC stated that facility is looking into getting another printer for date labeling machine. Dates will be manually written in for now. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed Sunday and Monday times and temperatures missing from log sheet for items on breakfast bar held on time. CDI: times were properly marked. Observed procedures for hot and cold items held on buffet need to be separated. Spoke with manager via phone and she said issue will be taken care of. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service/use including cups and lids stored on the floor on 10th floor storage room. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. |