|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF REPEAT VIOLATION. Observed no employee health policy in the establishment; employees are unaware of the specific reportable symptoms/diseases. Employee health policy was emailed to facility last inspection. CDI - explained the importance of the employee health policy; emailed the employee health policy to the facility. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed debris in both handsinks in the front of the establishment. CDI - explained to PIC that product can not be dumped into handsink and that handsinks are only for handwashing. Cleaned out the handsinks. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple containers with incorrect labels. Food employee is confused and marks product with 8 days when employee thinks labels are for 7 days. CDI - explained proper date marking; first day of opening package or preparing the product is considered day one. So labels with dates from the 6th-13th were changed to the 6th-12th. Both rules for dating product and commercial product are stated below for educational purposes. Allowed to replace date on products.
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed ham out of temp in display case. refer to temp chart. Product was cut at room temp and tightly wrapped in plastic wrap, which does not allow air flow/heat transfer. CDI - pulled product from the display case and placed in freezer to cool quickly; advised to place in freezer for regular cooling procedures or to leave product uncovered. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed facility does not have a thin probe thermometer to take an accurate temperature reading of product. VR |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). REPEAT VIOLATION. Observed products such as muffins and cakes placed on top of the display case that are packaged on premises and are customer self service; product have no labels. Advised to create and provide labels to these products. CDI - pulled products to behind the counter so not consumer self service. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed utensils stored in product containers with handle in the product in the display case. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed that water pressure in the front handsink is insufficient for handwashing. VR. |