|
03/13/2024
ROUTINE INSPECTION
|
|
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
|
|
2-501.11 CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS.
Facility lacks a procedure 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. (Pf)
General Manager was unfamiliar with procedures to clean up vomit / diarrheal events. The facility must have a procedure for employees to follow when responded to a vomiting or diarrheal event in the food establishment.
ACTION: Hang a vomit / diarrheal event cleanup sign where employees can refer to it. A sample was emailed to the General Manager.
|
|
PROPER COOLING TIME AND TEMPERATURES
|
|
3-501.14 COOLING.
(A) Cooked Time/Temperature Control for Safety (TCS) foods are not cooled from 135 degrees F to 70 degrees F within 2 hours, and/or from 135 degrees F to 41 degrees F withing a total of 6 hours or less. (P)
Multiple containers labeled "White Gravy" and "Brown Gravy" had been cooling in the walk-in cooler since 7:30am. At the time of the inspection (2:00pm) the containers measured 60F. TCS foods must be cooled from 135F to 70F within two hours and then from 70F to 41F within four hours to prevent the growth of harmful bacteria.
ACTION: The containers were discarded by the General Manager who will need to implement a process to ensure the rapid cooling of TCS foods. A sample food cooling log was emailed to the General Manager.
|
|
PROPER COLD HOLDING TEMPERATURES
|
|
3-501.16 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING.
(A)(2) Time/Temperature Control for Safety (TCS) foods are not maintained at or below 41 degrees F. (P)
The dessert case had an air temperature of 56F. Two slices of cheesecake had a temperature of 52F. TCS foods must be kept at 41F or lower to prevent the growth of harmful bacteria. The front reach-in cooler under the counter had a temperature of 43F. This was within the margin of error for the temperature probe. Out of an abundance of caution, TCS items were removed and placed in the walk-in cooler until the unit can be serviced.
ACTION: Stop using the dessert case to store TCS foods (such as cheesecake) until the unit can be repaired. The cheesecakes were discarded.
|
|
CONSUMER ADVISORY PROVIDED FOR RAW OR UNDERCOOKED FOODS
|
|
3-603.11 CONSUMPTION OF ANIMAL FOODS THAT ARE RAW, UNDERCOOKED, OR NOT OTHERWISE PROCESSED TO ELIMINATE PATHOGENS.
(A) Animal foods are being served or sold raw, undercooked, or without being processed to eliminate pathogens in a Ready-to-Eat (RTE) form or as an ingredient in a RTE food, and the permit holder has failed to inform consumers of the significantly increased risk of consuming such foods by way of a Disclosure and Reminder. (Pf)
The "Special's Menu" did not have a consumer advisory for products that are cooked to order (eggs and steak). All menus must have a consumer advisory warning of the dangers of consuming raw, undercooked, or not otherwise processed to eliminate pathogens.
ACTION: Correct the "Special's Menu" to include a consumer advisory for products that are cooked to order.
|
|
INSECTS, RODENTS, AND ANIMALS NOT PRESENT
|
|
6-501.111 CONTROLLING PESTS.
The premises is not maintained free of insects, rodents, or other pests and their presence is not controlled through routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using trapping devices or other means of pest control as specified in code; and eliminating harborage conditions. (C)
An open snap mouse trap was located behind the ice machine. The facility may use trapping devices as pest control, but they must be covered/enclosed (7-206.12 Rodent Bait Station).
ACTION: Remove the snap trap and replace it with a covered, tamper resistant unit.
|
|
FOOD AND NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED, AND USED
|
|
4-101.19 NONFOOD-CONTACT SURFACES.
Nonfood-contact surfaces that are exposed to splash, spillage, or require frequent cleaning are not constructed of corrosion-resistant, non-absorbent and smooth material. (C)
The hand wash sink in the employees bathroom had a large crack in it. The crack makes the non-contact surfaces exposed to splash, spillage, or require frequent cleaning susceptible to harboring bacteria and increasing the likelihood of contamination.
ACTION: Repair the sink crack.
|
|
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
|
|
5-205.15 SYSTEM MAINTAINED IN GOOD REPAIR.
(A,B) Plumbing system is not repaired according to law and maintained in good repair. (P,C)
Minor water leaks were noted at the employee bathroom hand wash sink, the prep sink, and the right faucet on the 3 part sink. The plumbing system must be in good repair to prevent excess moisture and a breeding ground for bacteria.
ACTION: Repair the leaking faucets.
|
|
PHYSICAL FACILITIES INSTALLED, MAINTAINED AND CLEAN
|
|
6-201.11 FLOORS, WALLS, AND CEILINGS - CLEANABILITY.
Floors, floor coverings, walls, wall coverings, and/or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable (exception: anti-slip floor coverings or applications used for safety reasons). (C)
6-201.18 WALLS AND CEILINGS, STUDS, JOISTS, AND RAFTERS.
Studs, joists, and rafters are exposed in areas subject to moisture. (c)
A large hole was noted in the wall under the employee sink (inside cabinet under sink; insulation and wall interior were visible). Also, several baseboard sections were missing / damaged in the employee bathroom and the kitchen. Floors / Walls must be constructed so they are smooth and easily cleanable to prevent the accumulation of contaminants.
ACTION: Repair the wall under the bathroom sink and replace the damaged / missing baseboard sections.
|
