WIENERSCHNITZEL #273

Violations (6)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  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. Observed no written procedures from a vomit or fecal incident within the establishment. Person in charge (PIC) stated no bleach or chemical strong enough to minimize spread of norovirus is present within the establishment but planning on going out to get another bottle of bleach and a spill kit.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed tall tube of soap placed inside the handwashing sink despite having a mounted soap dispenser nearby.

  Preventing Contamination by Hands

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed multiple buckets holding cloths for cleaning with a chemical solution under 200ppm.

  Prevention of Food Contamination

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed chemical pump dispenser unable to produce an adequate QUAT concentration of 200-400ppm. PIC stated recent maintenance was underwent to fix issue of concentration being to high according to a pervious Ecolab inspection. PIC manually mixed the concentration then retested to achieve the correct concentration.

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-101.11 (A) Except as specified in (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. back room of facility near back door Observed wide hole in floor towards the back of facility with an accumulation of pooled shallow water. PIC contacted superior to fix this issue.

  Physical Facilities

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  Adequate ventilation and lighting; designated areas used

  4-204.11 Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE­USE ARTICLES. Observed condensation from hood equipment holding bread buns dripping onto the chili holding equipment below. PIC stated this condensation drip began recently when maintained was done on facility which caused movement of the overhead equipment leading to the drippage.

  Physical Facilities