UNCORK'D

Clean-up of Vomiting and Diarrheal Events

2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have 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. Facility did not have bodilly fluids clean up procedures, personal protective equipment nor training for employees.

Employee Health

No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

3-301.11 (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. PIC made cocktail and pressed bar citrus in glass using bare hand.

Preventing Contamination by Hands

Required records available: shellstock tags, parasite destruction

3-203.12 (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Shell stock tags are jumbled. Date of last item sold is not recorded 3-203.12. Pan of mussels in refrigerator on cook line without identification tag, no further supply in walk in refrigerator.

Approved Source

Proper date marking and disposition

3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Cook line refrigerator had shelled pickled eggs, noodles, sausage, red sauce, porkbelly, prepared nam nam - from previous days, without any date labels.

Time Temperature Control for Safety Food (TCS Food)

Warewashing facilities, installed, maintained, used, test strips

4-301.13 Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING. Ware washing area does not have any space for washed ware to air dry prior to stacking.

Utensils, Equipment and Vending

Sewage and waste water properly disposed

5-402.11 (A) Except as specified in (B), (C), and (D) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. Three compartment sink has all three drain directly connected to sewer system. Food code requires all basins to have indirect connections. For permitted facilities, only the sanitizer basin must be corrected using a funnel type air gap. However, if facility was approved to have all basins indirectly connected, then all basins shall have that restored.

Physical Facilities

Physical facilities installed, maintained, and clean

6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and exterior rear stove remains out back as well as prep tables. Remove to storage.

Physical Facilities