|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must be knowledge or able to provide documentation of an approved employee health policy. PIC was unable to give details regarding exclusion and restrictions from work and returning to work. PIC was educated on FDA example, but was advised to check with company's policy. PIC may also contact MCHD for questions regarding returning to work or exclusions versus restrictions. Educational handout was left. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces should be clean to the sight and touch. Observed food debris left on a knife, metal pan and several brown plastic pans stored as clean. All were removed to be re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods at 135F and above. Observed chicken nuggets stored at 132F. All were voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold holding items at 45F and below (41F and below after 1/1/19). Observed sliced tomatoes at 47F. All other items measured accurately. This item was recently stocked and was replaced with fresh product. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlFollow approved TPHC procedures. Observed pans of cheese not time labeled. Product was voluntarily discarded and replaced with time labeled cheese. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesProperly store all food to prevent contamination from the premises. Observed syrup bottles attached to the side of the frosty machine stored under a ceiling leak. Bottles have large squirt openings and product was discarded and moved. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all equipment clean. Observed cleaning needed throughout. Observed build up in all the lid holders: cup lids in drive thru and front area and holders used for chili lids and containers. Observed food and ketchup build up on the shelf under the back area prep table used to store crates of buns. Also ensure all floor drains are maintained clean. Drive thru area has an odor that may indicate a floor drain in this area needs to be cleaned. |