|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC present during inspection was unable to produce a written employee health policy or explain to ES the facility’s employee health policy. PIC was unable to tell ES the five reportable foodborne illnesses and only knew 2 of 5 symptoms of illness. CDI-ES educated, discussed, and provided PIC with the updated Food Employee Reporting Agreement which talks about the now 6 reportable foodborne diagnosed illnesses and the 5 symptoms of illness. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI-ES provided and educated PIC with Vomit and Diarrhea Clean-up Plan and When Vomit or Diarrhea Clean-up is Needed forms. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta noodles in make station cold holding above 41F. CDI-PIC voluntarily discarded items under violation #23. ES did not observe any other TCS food item in the make station cold holding above 41F. |
|
23
|
1.50
|
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, beef, sausage, feta cheese, pasta noodles, and chicken nuggets stored in make station from previous day without date mark labels. CDI-PIC voluntarily discarded the chicken nuggets and pasta because he was unsure when the food items were opened and prepared. ES allowed PIC to backdate the other food items because PIC knew when the other products were opened and prepared. Food items were in metal, white and black containers. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 4 containers of pizza sauce without label showing begin time in which the products were removed from refrigeration and beginning held a maximum of 8 hours per approved variance letter. CDI-PIC stated he was behind on storing delivery items and was in the process of printing labels. ES explained the importance of following the approved variance and labeling begin time immediately once products are removed from cold holding/preparation. Begin time labels printed and placed on each product. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vaping machine stored on front area prep table. CDI-PIC moved employee item to back storage area away from food and food equipment. REPEAT
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed multiple employee drinks covered, but stored on active prep tables. |