| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no vomit or diarrheal event procedure plan. EHS emailed facility a guidance document on creating a vomit and diarrhea plan. |
|
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 all TCS foods on main prep line prep cooler cold holding above 41F, refer to temperature chart. Per conversation with PIC unit had been opened for lunch rush. CDI, EHS advised facility to use time as a public health control for TCS foods in unit and to discard food items after lunch rush. Per conversation with PIC, facility is going to move to TPHC on that unit going forward. EHS emailed facility TPHC template guidance document. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed paper menus stating "Two Eggs Any Style", without a consumer advisory Per conversation with PIC, new menu's have been ordered that have the consumer advisory printed. EHS will make a verification visit within 10 days to ensure violation has been corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced deli meat and rice cooling in walk in cooler tightly covered and stacked. CDI, EHS educated facility on proper cooling methods, plastic was vented, and deli meats were unstacked to allow quick cooling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in walk in freezer. CDI, PIC placed boxes on shelving in walk in cooler freezer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with Qac QR test strips to measure the concentration of chlorine based dish machine. CDI, EHS supplied facility with chlorine test strips and PIC stated that he would purchase the correct strips immediately. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed stained ceiling tile over rear reach in cooler that appear to be from an old leak. EHS advises facility to ensure no active leak is occurring and to repaint/resurface over stained ceiling. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed book bag stored on dry storage rack. EHS advises facility to designate an employee area for clothing and possessions. |