|
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 no employee health policy posted in facility. Staff does not have adequate knowledge of each symptom and reportable illnesses. Ensure policy is posted and staff is aware of each symptom and reportable illnesses. CDI (Corrected during inspection)- Conversation held with PIC (Person in charge) about importance of employee health policy and that staff is informed of symptoms and reportable illnesses. PIC printed off employee health policy and EHS (Environmental health specialist) provided employee health policy posters. |
|
8
|
2
|
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 by main prep line blocked by trash can, broom, and dust pan. Employee used same handsink to fill a bowl of water to pour on flat top grill used for eggs. Ensure handsinks are accessible at all times. Ensure all staff are informed handsinks are only for handwashing and can be used for no other purpose. CDI- Handsink unblocked. Employee educated to only use handsink for handwashing. Squirt bottle of water brought to prep line for use on flat top grill. Repeat violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of egg whites in hot holding at 112F. Ensure all TCS items in hot holding are held at 135F or above. CDI- Egg whites voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold holding above 41F. See temperature chart. Multiple items that were above 41F had been overstacked in containers held in prep top coolers. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. CDI- Items that had been in prep top coolers overnight voluntarily discarded. Items placed in prep top cooler today moved to walk in cooler for cooling. Repeat violation. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with no hair restraint. All other employees had hats/hair nets. Any employee handling/preparing food must wear a hair restraint. |
|
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 wet wiping cloths stored in a sanitizer bucket with very little sanitizer. Cloths must be submerged in sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris/residue on shelves and on equipment throughout facility. Cleaning needed and cleaning frequency increased. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee jacket stored on a prep surface. An employee lip balm was stored on main prep line among bags of bread. Store employee items in areas where contamination cannot occur. CDI- Jacket and lip balm relocated. |