|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
An effective employee health policy shall be in place in order to prevent food borne illness. Observed no employee health policy in place. CDI- employee health policy template was given to PIC. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
Scoops shall be stored with their handles up and out of the food. Observed the handle of the mushrooms scoop in the mushrooms. CDI- the scoop for the mushrooms was removed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
. . All equipment shall be maintained in a state of good repair. Observed the freezer not to be working. CDI- all food was still in temperature of 45F and was moved to the walk in cooler to properly thaw. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
All chlorine sanitizing solutions shall be maintained at 50-200ppm. Observed a working container of sanitizer at 0ppm. Observed the dishwasher to be sanitizing at 0ppm. CDI- dishwasher was primed and tested at 50ppm chlorine. Bleach was added to the working container of sanitizer and tested at 50ppm. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
All employee personal belongings shall be stored in a designated area in order to prevent contamination. Observed employee keys being stored with the clean dishes. CDI- employee keys were removed. |