|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no 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. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink at server station line next to upright reach-in cooler. CDI - PIC provided soap to hand sink.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying provisions at hand sink next to carbonated soda shelving and at bar hand sink station. CDI - PIC replenished stations with hand towels. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods > 41 F at flip top stations II, III, V and cold drawers V and VI. Refer to temperature log. Flip top lids were found open at arrival of today’s inspection. Products were taken from walk-in cooler and placed into these units around 11 am. Ambient temperature of flip top V recorded at 55 F. CDI - All products from previous days voluntarily discarded from flip top V while items made today relocated to walk-in cooler. EHS advised PIC to keep the flip top lids closed when not in use. PIC states that a technician with Total Facilities has been contacted and will come out to repair the unit within the next day. 3-day VR REQUIRED. |
|
33
|
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 multiple products cooling inside flip top II, III and cold drawers V and VI. Foods were tightly covered and filled to the brim. PIC stated that the items were prepared after 11 am today and then placed into the cold holding units. CDI - PIC portioned products into smaller batches and relocated these items to the walk-in cooler for rapid cooling. EHS observed temperatures drop towards 41 F after 15 minutes. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle submerged into dry goods bin. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee beverages stored with retail foods inside upright reach-in unit next to walk-in cooler. CDI - PIC voluntarily discarded. |