|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no vomit and diarrhea clean up procedure. EHS has emailed PIC a copy. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the walk in freezer. CDI: paper towels supplied
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink by the walk in freezer. CDI: soap was provided
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shredded cheese in the hand sick at the breakfast grill station. Ensure hand sinks are only being used for hand washing. CDI: cheese was removed
-1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of chicken tenders in the reach in freezer in front of the grill uncovered. CDI: a lid was put on top -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine temping at 154F. Dish machine was ran several times and stayed at 154F. CDI: PIC refilled dish machine with new water and was able to get the hot water temperature up to 163F.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black slimy build up around the chute. REPEAT VIOLATION
-1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 different pasta dishes, meatballs, red sauce, and turkey gravy over 41F. These items were stored on the shelf near the walk in cooler door. All other TCS items towards the back of the cooler were 41F or below. EHS recommend to store TCS ready-to-eat foods towards the middle to the back of the walk in cooler. The ambient air temperature at the front of the walk in cooler was 49F and the back was 40F. CDI: TCS ready-to-eat items were voluntarily discarded. REPEAT VIOLATION -3- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 several TCS ready-to-eat items in the flip top unit and walk in cooler with no date labeled. CDI: items were dated -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & 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 no time stamped for breakfast buffet items. CDI: items were discarded and EHS had explained to PIC on time stamping even if breakfast hours are only opened for less than 4 hours. -1.5- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. Facility works with thin foods that will require a thin probe to accurately temp the foods. VR within 10 days to ensure a thin probe is acquired. -0.5- |