|
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. P/Pf- Observed facility’s employee health policy include salmonella nontyphoidal, but PIC was unaware of the updated BIG 6 reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided updated employee health policy for employees to review. EHS recommends the facility use this document as a training tool and have employees sign and maintain copies of signed forms in facility for employee and EHS review. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written procedures for responding to a vomiting or diarrheal event. CDI- EHS explained requirement and provided an example written plan to PIC. EHS encourages the facility to train employees on their written plan and implement at their establishment. Purchase a kit and/or supplies to successfully respond to a vomiting or diarrheal event. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash. P- Observed food employee wash their hands after working with raw chicken then turn off faucet handle without using a clean barrier. CDI-EHS discussed when to wash and washing procedures with food employee. PIC discussed washing procedures with food employee as well. EHS observed food employee properly re-wash their hands. EHS strongly recommends PIC provides handwashing training and continual training to all staff members. If this violation continues, a risk control plan or permit action may be warranted. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a batch of Brussel sprouts actively cooling in walk-in cooler tightly covered not reach 70F or below within 2 hours from 135F. Per food employee, he started the cooling process two hours prior to EHS arrival. CDI-PIC voluntarily discarded the food item and a new batch of Brussel sprouts were cooked and cooling methods observed by PIC and EHS during inspection. See violation #33 for additional cooling issues. EHS discussed cooling parameters and methods with PIC. Cooling educational posters provided to PIC for training. REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 blanched Brussel sprouts actively cooling in walk-in cooler tightly covered. Observed cut melons actively cooling in insufficient ice bath and tightly covered. CDI- EHS educated PIC and food employee on proper cooling parameters and explained methods that would help this establishment. PIC and food employee placed the Brussels sprouts (new batch not the batch deserved under violation #20) onto a sheet pan in single layers and quickly cooled them to below 70F. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment Observed ice build up inside of establishment’s only prep unit. Unit appears to be operating properly, however, repair is needed to remove the heavy ice build up. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices. Pf - EHS observed facility without a testing method for their high-temperature warewashing machine. CDI -EHS explained the requirement. EHS explained recommended testing methods include Temperature labels or maximum registering thermometer/plate. Contact the dishmachine service provider for available testing options. Summary of Changes document emailed to PIC. |