|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed incomplete V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown build up on non-food contact surfaces of cold brew coffee machine beside hand washing sink and soft drink machine. Recommend thorough and higher frequency in cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several foods such as sausage egg & cheese sandwiches, chicken & swiss sandwiches and angus burgers cooling between 45- 46 F inside back end of beverage walk-in cooler (WIC). Ambient temperatures at back end between 45-46 F while temperatures at front end of walk-in cooler were between 37-40 F. PIC states that the back end refrigeration vents share the same compressor. Also observed boiled eggs above 41 F at grab & go display case; ambient temperatures of this unit recorded at 55 F; PIC states that the item was placed into the unit prior to EHS arrival. CDI - Boiled eggs taken to front end of WIC, products found cooling in back end of WIC relocated towards the front end of unit; EHS observed temperatures drop towards 41 F during inspection. PIC has contacted technician to service both WIC and grab & go. 3-day VR REQUIRED. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottles stored on the floor in back hall way. CDI - Items removed from floor. |