|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf
Observed no EH policy with "big 6" illnesses in facility at time of inspection. CDI: Education provided and PIC printed and posted copy of EH policy. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink. CDI: Food employee provided paper towels. REPEAT VIOLATION. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low chlorine sanitizer at dish machine- 0ppm. No sanitizer container connected to dish machine. CDI: Education provided and PIC provided chlorine container and primed- 100ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed chopper lettuce not meet cooling parameters. Product prepared @2pm and @7pm product above 41F. CDI: Education provided and PIC voluntarily discarded product. |
|
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 bleu chz and raw tuna being held above 41F in make table. Products prepared 10/11/24. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed raw tuna and bleu chz with date labels of 10/11/24. CDI: PIC voluntarily discarded product. Observed several TCS foods prepared today 10/18/24 with no date labels. CDI: Education provided and product labeled. REPEAT VIOLATION. |
|
33
|
0
|
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 chopped lettuce, shredded chicken, and sautéed onions cooling in make table. Observed sliced tomatoes cooling in low boy. Observed cut melon and raw shrimp cooling in 2-door reach-in cooler. Products prepared today between 2pm-3:30pm. CDI: Education provided, products moved to reach-in freezer for rapid cooling (chicken, onion, tomato, melon, shrimp), and lettuce voluntarily discarded. Chicken did not meet cooling parameters after moving to reach-in freezer so PIC voluntarily discarded. |