|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf - Observed MCHD employee health policy posted in establishment, but employees unaware that salmonella non-typhi is listed on the document. CDI- EHS educated employees on the 6th reportable illness, and provided updated employee health policy for employees to review. EHS recommends the document is used as a training tool and is completed and copies left in facility for employee and EHS review. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting and diarrheal event in the establishment. CDI-EHS educated PIC on the importance of having a written procedure and provided PIC with written procedures example (facility can develop their on procedures specific to their establishment) created by the state. Please review with staff and implement. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in basket above fryer grease hot holding below 135F. Per PIC, they cook items to order and food items do not normally stay in basket for long periods of time. EHS explained TCS food items shall be hot held at 135F or higher or they can use TPHC. Verification visit within 72 hours to discuss how the facility will like to move forward with addressing the hot hold issue. The items observed out of temperature were cooked 10 minutes prior to EHS arrival. EHS agreed to allow the facility to reheat the wings to at least 165F. EHS observed items reheated to the proper temperature and they were sold within 15 mins of being reheated. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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. -Pf Observed facility using TPHC for blanched French fries. PIC was unable to produce written procedures for the fries left on counter. Per food employee, the fries were removed from WIC 5 mins prior to EHS arrival (temperature supports this statement). Food employee properly labeled the begin time. EHS provided PIC with updated TPHC form and requested they complete the document. EHS reviewed the form with PIC. Verification visit within 10 days to verify form has been completed and written procedures have been implemented. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two containers of quat sanitizer and one bulk container of fryer cleaner not labeled. CDI - PIC voluntarily labeled all containers. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in-use wiping cloth containers with quat concentrations of 0 ppm. CDI- Employee emptied and filled both containers with a quat concentration of 200 ppm. REPEAT but different observation and code subsection. |