|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean up of Vomiting and Diarrheal Events
No written policy was in the facility during today's inspection. 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. EHS provided the facility with copies of the vomit and diarrhea clean procedure. CDI |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Ground beef hamburger patties were being stored above intact beef cutlets on the speed racks in cooler #2. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination is prevented. EHS explained that foods should rearranged according to final cook temperature to prevent cross contamination, and the foods were rearranged. CDI |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing
Exposed Single Service black meat containers were being stored on racks that had an accumulation of dust and other debris. Single service and single use articles shall be stored in a clean dry location where they are not exposed to dust or splash. EHS recommended obtaining a smooth cleanable a liner that can be used to store the trays so that they are not exposed to splash or accumulations on the racks themselves. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Nonfood contact surfaces
The racks above middle prep area had an accumulation of dust and other residue and need cleaning. Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter
Miscellaneous utensils from other departments in the establishment were being brought in to the meat market for storage. This created a risk of cross contamination as the PIC was unable to identify the source location of these utensils.The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment. |