5-205.11; Priority Foundation; Food employee observed rinsing drink containers at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and employee instructed to use the 3-compartment sink.
0.0
15.
3-304.15 (A); Priority; Employee observed touching their face with gloved hands. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- gloves removed and employee washed their hands.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Several TCS foods in the flip top cooler were holding above 41F (see temperature chart). The ambient air of the cooler was 58F. The PIC stated that the cooler was unplugged and moved to another location in the kitchen prior to my arrival. All TCS foods were voluntarily discarded by PIC. Verification Required- EHS will return on Monday, September 16, 2024 to verify that this cooler can maintain TCS foods at 41F or less.
1.5
47.
4-501.11; Core; The flip top cooler has an ambient air teperature of 58F. Equipment shall be maintained in a state of good repair. Repair the cooler.
2-201.11 (A), (B), (C), and (E); Priority; PIC does not have an employee health policy available. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI- copy emailed to PIC.
0.0
5.
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance documentation provided.
0.0
15.
3-302.11; Priority; Raw shelled eggs observed above cooked ready-to-eat foods in the reach-in cooler and bottom flip top cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display away from cooked ready-to-eat foods. CDI- foods rearranged.
1.5
20.
3-501.14; Priority; Several large containers of beef, pork and chicken broths cooked yesterday evening did not reach 41F or less. Cooked TCS (Time/Temperature Control for Safety) foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- all food items voluntarily discarded by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked shrimp observed holding between 42-47F in the flip top cooler. Unsalted butter sitting out on the shelf was holding at 71F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- shrimp was cooled down and butter was voluntarily discarded by PIC.
0.0
23.
3-501.17; Priority Foundation; Containers of chicken broth and beef broth observed without dates indicating when it was made. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- Food items voluntarily discarded by PIC due to cooling violation.
1.5
23.
3-501.18; Priority; Containers of rice (6/5) and vegetable broth (6/4) were observed being held beyond 7 days. Beef taquitos prepared on 5/24 and not currently on the menu for service were also beyond 7 days and shall not be served. TCS foods being held at 41F or less shall be held for a maximum of 7 days. CDI- PIC voluntarily discarded food items.
0.0
25.
3-603.11; Priority Foundation; Beef pho listed on the menu can be served rare and a consumer advisory statement is missing. if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Verification Required- EHS will return on Friday, June 21, 2024 to verify the consumer advisory has been added.
0.5
33.
3-501.15; Core; Several large containers of pork, beef and chicken broth made yesterday did not cool fast enough. Several containers of broth reheated this morning and now cooling tightly covered in the reach-in coolers. Cooling shall be accomplished by placing food into shallow pan; separating into smaller portions; utilizing an ice water bath or other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI- food items that did not reach 41F or less within 6 hours was voluntarily discarded and all other food items cooled down in an ice bath.
0.5
41.
3-304.14; Core; Buckets filled with chlorine sanitizer tested at 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chlorine sanitizer solution between 50-100ppm.
0.5
43.
3-304.12; Core; Utensils observed being held in water at 77F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
0.0
44.
4-901.11; Core; Employee observed towel drying dishes. After cleaning and sanitizing, equipment and utensils: shall be air dried.
0.0
47.
4-205.10; Core; A Cocoa- Cola beverage cooler is being used to store raw meats. This cooler is labeled for storage/ display of bottled and packaged items. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
