FEAST

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) 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. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Did not observe facility to have an employee acknowledgement, training or other method in place for employee reporting foodborne illness per PIC.

Employee Health

Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

8-201.13 (A) Before engaging in an activity that requires a HACCP PLAN, a PERMIT applicant or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN as specified under § 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP PLAN is required according to LAW; (2) A VARIANCE is required as specified under Subparagraph 3-401.11(D)(4), § 3-502.11, or 4-204.110(B); (3) The REGULATORY AUTHORITY determines that a FOOD preparation or processing method requires a VARIANCE based on a plan submittal specified under § 8-201.12, an inspectional finding, or a VARIANCE request. -Observed equipment used for reduced oxygen packaging (ROP) and Sous vide in facility and person in charge (PIC) stated that they are currently cooking pork and other meat using sous vide process. Facility does not currently have a HACCP or Variance on file or in progress with PCHD. PIC stated that they cook ROP meats, which are removed from package within 48 hours. Observed multiple time and temperature control for safety (TCS) cooked and raw meats in ROP packaging in freezer and make top refrigerator. PIC stated that ROP is opened if not used within a day- meat in make unit. -May continue process if no risk factor violations exist that are related to the process or if the risk factor violations can be corrected- Plan review contact and resources to be provided.

Conformance with Approved Procedures

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Heat light above plates Observed heavy dust accumulation on heat light above plates on cookline.

Utensils, Equipment and Vending