|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11(C)(17) Person In Charge (PIC) shall demonstrate knowledge by the ability to explain how the PIC and food employees comply with reporting responsibilities and exclusion or restriction of food employees. Pf
No Employee health policy was available during today’s inspection. EHS provided copy of policy. CDI |
|
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 that involve the discharge of vomitus or fecal matter onto surfaces in food establishment. Pf
A copy of the vomit/diarrhea clean-up procedure was not available during today’s inspection. EHS provided a copy of the procedure. CDI |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) TCS foods shall be maintained at 41F or less. P
A pan of tossed salad was observed on the serving line with a temperature of 42 F. The school is on a TPHC procedure for their serving line and are supposed to document the time of any food that is placed on the serving line. No placed or discard time was documented on the time/temperature form that they use so EHS took a temperature of the salad. Since the salad was observed at 42 F and placed in the walk in cooler to cool down and an employee filled out the time log when asked about it, no points was taken for the cold holding violation. However, if it is observed during the next inspection points will de deducted. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). Facility shall follow TPHC procedures.
2 Pans of tossed salad was observed on the serving lines with no time placement documentation on the time/temperature log. EHS took temperatures of both pans of tossed salad. One pan was observed with a temperature of 40F and the other pan was observed with a temperature of 42F. Staff is supposed to fill out the time/temperature log every time that place food on the serving line. EHS reminded the kitchen staff and the PIC that when the time/temperature log is not filled out, temperatures are taken of the food and if the temperatures are out of range, hot and/or cold holding violations will be documented and points will be taken. An employee documented the time on the log during the inspection. CDI |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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.
A small cup was observed lodged in the sugar container. EHS removed and placed at 3 comp sink for washing. CDI |