|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for vomit & diarrhea cleanup. CDI: EHS provided copy of bodily fluids procedures to PIC via email. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at hand sink between dish machine and 3-compartment sink. CDI: PIC provided soap. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several plastic and metal insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent pans to be re-W/R/S. |
|
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 cut lettuce and kale cooling too slowly to meet cooling parameters in walk-in cooler. Product prepared between 10:30am-11am. CDI: Education provided and product moved to top shelf of walk-in cooler for rapid cooling (<41F). Observed chicken salad cooling too slowly to meet cooling parameters. Product prepared between 1pm-1:30pm. CDI: Education provided and PIC moved product to freezer for rapid cooling (<41F). Observed pico cooling too slowly to meet cooling parameters. Product prepared @9am. CDI: Education provided and PIC voluntarily discarded product. |
|
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 cut lettuce and kale cooling in covered plastic insert pans. CDI: Education provided and product moved to top shelf of walk-in cooler for rapid cooling (<41F). Observed chicken salad cooling in salad make table. Unit designed to cold hold, not cool product. CDI: Education provided and PIC moved product to freezer for rapid cooling. Observed pico cooling in assemble make table. CDI: Education provided and PIC voluntarily discarded product. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flies throughout facility. |