5: 255 Facility could not provide procedures for responding to vomiting and diarrheal events. EHS provided a sample to the person in charge. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
47: 1570 Observed the following pieces of equipment that are non-functioning and unused.
1. Two large floor mixers
2. Two door oven
3. Tilt skillet
Through discussion with the person in charge they have contacted management numerous times about removing the equipment from the facility. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements. Unused or non-functioning equipment shall be removed from the premises.
Additional Comments
Discussed the following with the person in charge: 1.Holes in ceiling tile above vegetable prep table 2.Water pressure low at the hands sink by dry storage 3.Interior of storage drawer under prep table 4. Facility has no dishwasher Inspection report was emailed to the person in charge.
Food Temperatures
Description
Temperature
State of Food
Premade garden salad - salad RIC (1)-IT
35 °F
Cold Holding
Chicken salad-RIC-IT
35 °F
Cold Holding
Tzatziki sauce-WIC-IT
30 °F
Cold Holding
Sour cream-WIC-IT
32 °F
Cold Holding
Half & half-WIC-IT
29 °F
Cold Holding
Chocolate milk-milk RIC(2)-ST
36 °F
Cold Holding
Hard boiled eggs-WIC-IT
29 °F
Cold Holding
Chocolate milk-WIC-ST
35 °F
Cold Holding
Precooked ground beef-IT
208 °F
Reheating
Milk 1%-milk RIC(1)-ST
40 °F
Cold Holding
Milk 1%-WIC-ST
29 °F
Cold Holding
Chocolate milk-milk RIC(1)-ST
36 °F
Cold Holding
Milk 1%-milk RIC(2)-ST
32 °F
Cold Holding
Yogurt-WIC-ST
30 °F
Cold Holding
Precooked breaded chicken patty -IT
206 °F
Reheating
Swiss cheese-WIC-IT
26 °F
Cold Holding
Chicken salad-salad RIC(2)-IT
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three compartment sink
Chemical
200
J-512 Sanitizer
Quat
93 °F
No records found
Equipment Temperatures
Description
Temperature
Reach-in cooler
36 °F
Salad reach-in cooler(1)
36 °F
Salad reach-in cooler(2)
33 °F
Milk reach-in cooler(1)
40 °F
Hot holding warmer(3)
155 °F
Walk-in cooler
36 °F
Hot holding warmer(2)
163 °F
Walk-in freezer
0 °F
Hot holding warmer(1)
155 °F
Milk reach-in cooler (2)
32 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COSViolation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
