Pepi Food Service

Observed facility without servsafe certificate. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC will obtain servsafe certificate within 30 days.

Observed facility without employee health policy. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC was provided a copy of employee health policy.

Observed facility without clean-up procedure. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service 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. PIC was provided a copy of clean up procedure.

Observed ice machine lid not clean to sight and touch. CA:Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer; or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will have lid cleaned and sanitized.

Observed pork chops and shredded cheese in WIC without proper datemarking. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC discarded provided date marking for food items.

Observed facility without recent food service inspection report displayed. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will have food service permit posted.

Observed TCS (chopped chicken, and baked beans) food not maintained at 41 degrees Fahrenheit or below. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). PIC discarded baked beans and chicken.

Observed shredded cheese (47) and lettuce (51.1) in WIC at 11:40 a.m. Product was re-temped at 12:50, cheese re-temped at 47.7 and lettuce and 51.1 CA:Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. PIC will discard food.

Observed facility without clean-up procedure. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service 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. PIC will obtain clean-up procedure for facility.

Observed ice machine lid not clean to sight and touch. CA:Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer; or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will have lid cleaned and sanitized.

Observed baked beans in WIC not discarded by expiration date. CA: A food that requires datemarking shall be discarded if it: Is inappropriately marked with a date or day that exceeds 7 days. PIC discarded the baked beans.

Observed scooper in bin stored with handle touching the sugar. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed the handle out of the sugar.

Observed single service plates stored on the floor. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. PIC will store plates 6 inches off of the ground.

Observed porkchops at front holding line not maintained at 135 degrees Fahrenheit or above. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. PIC used the fryer to reheat the porkchops to at least 165 Degrees Fahrenheit.

Observed a bowl of batter in reach in cooler not stored covered to prevent cross contamination. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered batter properly.

Observed dispensing utensil (ice cream scoop) used for cornbread batter in reach in cooler stored with handle laying inside of the product. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed dispensing utensil from batter.

Observed single service to go plates in storage area not inverted or stored in plastic to prevent cross contamination. CA: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC will store single service items properly.

Observed porkchops at front holding line not maintained at 135 degrees Fahrenheit or above. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. PIC will reheat porkchops to at least 165 degrees Fahrenheit for hot holding.