|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without sufficient knowledge of employee health policy requirements, and no written policy present. CDI by EHS providing and educating PIC on requirements. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items stored amongst and over top of customer food items. Items were all moved by PIC. Observed boxes of food products present on the floor in the walk in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee beverage items stored next to and overtop of single use items. Employee items moved. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler with damaged gaskets and water condensation present in the lower portion. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
7 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food
residue accumulation on equipment in the cooking area. Observed gaskets on reach in coolers in prep area collecting residue/debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and ceilings in the prep/kitchen area with accumulated grease/food residue present. |