|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 PIC at time of inspection did not know the 5 symptoms, 5 diseases and exclusion restriction information, and did not know where the paper policy was. Facility had a poster with all such information posted. EHS went over this information with the PIC and showed him where the poster is located. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several ducks that had been left out on a prep table for stuffing with sauce. Items were approaching room temperature. Ensure that employees are not removing too much food product that is unable to be prepped quickly and thus unable to be kept within temperature requirements. Use less product, utilizing small batches with the large batch still in the cooler. CDI by items being prepped and cooked. |
|
22
|
1
|
Time as a Public Health Control: procedures and 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 items not marked with times on the time chart for the steam table. Time was written by employee while EHS was inspecting facility. Ensure that accurate times are being recorded for the TPHC policy, PIC was confident in the times listed. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked intestines cooling in the walk in cooler for 4 hours at 49F. Item had been covered with plastic wrapping, and no vent was present. EHS showed PIC that venting the item would be proper procedure, and will allow the item to cool more quickly. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the floor of the walk in freezer. Food items must be kept 6 inches off of the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed serving tongs with chipped/cracked plastic on the handles. Replace, repair or remove plastic to provide a smooth, cleanable, bare metal surface. |
|
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 damage to floor tile in the kitchen prep area. |
|