| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC without knowledge of employee health policy, cooling methods, cold holding and general food safety. Serf Safe certified PICs are both away from the facility as of today. When EHS arrived PIC stated the prep top unit in the back near the tall reach in is not functioning. Even though unit was not functioning food was still placed in the bottom and the top of the unit. The top of the unit was filled with ice, however, containers were not submerged in the ice to maintain temperatures. Only the bottom of the pans were touching the ice. Temperatures cannot be maintained if ice is not properly used. EHS advised PIC to either use TPHC for if items are placed in the unit or do not use the unit at all. PIC opted to use the top of the unit ONLY on TPHC. Items will be held for 4 hours and time stamped. Front line unit is needed for service. There are no other units to conveniently house items. EHS will make a compliance visit to ensure cold holding issue is corrected. CDI- EHS educated PIC in the areas necessary and emailed all relevant documentation. This is the fourth consecutive time facility has been out on cold holding. Facility will have a risk control plan put in place. A copy of the plan was printed and left at the facility. PIC will fill out document and send back to EHS.
NOTE: EHS thoroughly reviewed inspection report and updated 2017 food code with PIC. EHS walked PIC through used of TPHC ( time stamp and procedures). EHS also reviewed risk control plan with PIC. EHS stated to PIC, risk control plan will be written based off of inspection report. PIC already has temperature logs. Logs will be sent to EHS every other Friday. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no CFPM on site at the beginning of inspection. CDI- Manager came in for work near the end of inspection with CFPM certificate. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge. Observed PIC without knowledge to employee health policy. CDI- EHS emailed copy of health policy to facility. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan/ procedures. CDI- EHS emailed vomit/ diarrhea plan |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and slicer soiled with old food residue. CDI- All items taken back. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooling at a rate of .03. Observed tomatoes cooling at a rate of .025. CDI- Lids removed for proper cooling. |
|
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 tofu, shrimp, and beef in the non functional low reach in unit holding above 41F. Observed cabbage, tomatoes, chicken and steak in the non functional prep top unit holding above 41F. CDI- All items were within time/ temp parameters. Items in the low reach in unit were moved to the other unit for cooling. Items in the prep top were placed on TPHC. EHS advised PIC to use smaller portions in the prep top unit to keep from wasting large amounts. |
|
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 pasta cooling with tight fitted lids. CDI- Lids removed. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 packages of soups stored at the 3 comp sink under the detergent dispenser. Detergent was leaking onto soup bags. CDI- Items rinsed and removed from the area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed tall reach in unit and prep top unit not functioning properly. Both units are needed for facility use. Not having the units would be inconvenient to facility. Get both unit fixed asap. The prep top unit ambient air temp was 56F when first temped. Over time the temperature went to 47F. EHS notifies PIC of the temperature change. EHS advised PIC to watch temp to see if it drops to 41F. PIC stated she will get unit checked out just in case. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front low reach in unit in need of cleaning. Unit is holding standing water. Observed upper plate of drink machine in need of cleaning. Observed shelves housing noodles in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors in need of cleaning, especially under and around equipment. |