|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee of 4-days unable to tell (or show posted written policy) EHS the five reportable foodborne illnesses and symptoms. CDI-EHS educated food employee on the five reportable foodborne symptoms and illnesses by reading their posted employee health policy. Employee stated they understood. EHS also provided PIC with employee health acknowledgment form and recommended all employees review, sign and maintain a copy of the signed form in the facility. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed improper cold holding of various TCS food items (shredded mozzarella cheese, feta cheese, gorgonzola cheese, ricotta cheese, chicken, spicy sausage, mild sausage, pizza sauce, ham, beef, pesto and sliced tomatoes) on the top portion of the open pizza make station. EHS observed other TCS foods on the top portion at or below 41F and measured an ambient air temperature of 39F at the top portion. In addition, the bottom reach-in portion of the make station cooler is properly maintaining temperature.
The facility also has a second prep unit that is properly operating. EHS believes the top portion of the make station is properly operating, but food items are being overfilled. Per PIC, food items were placed onto make station at 9:00 on 09/08. EHS observed issue around 2:15 pm on 09/08. PIC voluntarily discarded all food items. PIC stated they use to use TPHC for some TCS food items located at make station, but no longer do so. EHS recommended facility use TPHC for some of the food items including pesto.
EHS and PIC discussed methods to maintain all TCS food items at 41F or below. PIC stated he will work with staff on reducing the amount of food placed into the metal pans stored on the top portion of the make station to achieve 41F or below. EHS recommended using the second prep unit which is currently not being used, but is properly operating. EHS also discussed proper cooling parameters and cooling methods with PIC. Verification visit no later than 09/17 to confirm cold holding issue at top portion of make station has been corrected. If this violation continues, EHS may require a risk control plan for cold holding or take permit action. REPEAT |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC unable to provide a work thin probe thermometer. Both facility thermometers were missing batteries. Install batteries or purchase new thermometers. Verification visit no later than 09/17 to verify thermometer accessibility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two front area sanitizer buckets with a quat concentration below 150 ppm (manufacturer requires 150-400 ppm quat). EHS observed proper concentrations at chemical dispensers. CDI-PIC emptied and refilled both sanitizer buckets.
Observed one wet wiping cloth stored on prep table. Store all wet wiping cloths fully submerged in sanitizer bucket in-between use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed one scoop handle in contact of dry ingredients. Store scoops with handles above food product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single-use utensils stored directly on floor near drink station. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris inside of the second pizza prep cooler. Observed cleaning needed to the drains at the 3-compartment sink/dish machine area and to the front line drain. Observed accumulation of food debris under equipment in the front make station area. Increase cleaning frequency to prevent build up. REPEAT |