|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed employees with no signed health policy forms. Most signed sheets are from 2012. Verification needed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at clean side of dish machine blocked with buchets and tray on bowl or sink. This handsink must be accessible for handwashing at all times. CDI- sink cleared. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Observed vegetable soup dated 11/4, three-cheese sauce dated 11/14, gorgonzola dated 11/14, tomato basil dated 11/4. All voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened chub of roast beef not labeled. Sauteed onions and other food prepared previous day set to go out tomorrow not date marked. Allowed to mark. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Two unlabeled spray bottles in dish room. CDI- discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in soapy water instead of sanitizer. |