|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed the names illnesses to be missing from the current EHP. CDI- Shared a form to be used. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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
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 sauer kraut w/o a date, coconut milk past 7 days. Observed food pulled from freezer yesterday and no date marking labels to track applied. Foods retained original date. CDI- Foods discarded and labeled as appliable. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 no procedure for the TPHC breakfast. RVR- |
|
31
|
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 thick potato soup and lentil soup bases stored in large volume covered. Spread thinly to aid cooling.
Observed large turkey breasts and roastbeef that are cooked and cooled onsite. DO not rely on freezer for cooling, monitor process of large dense meats.
CDI- product was pulled and reheated for use. Turkey breasts were pulled from cooking pan and placed on sheet pan to cool, out of juice etc... |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed mold and debris on the walkin shelving and clean cookware shelving soiled. Replace the rusted shelving in the walkin cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P
A secondary backflow preventer needs to be purchased however CDI by removing pistol grip and unhooking the hose. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed severe wall damage under the dishmachine prewash. Repair and seal the area. |