|
2
|
1.50
|
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 - No employee health policy on site. CDI- State issued policy emailed to PIC.
Ensure that PIC and any other management understand the employee health policy so that all food employees, including wait-staff, are aware of reportable symptoms, illness, and exposures. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 - 0pts - One product in entire establishment dated for 3/18 read 42-43F. CDI- Product was discarded.
Cooler temperature read 43F. Cooler read 41F by conclusion of inspection. Ensure that cooler gauge is not being moved to ensure compliance. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Knife stored in sanitizer. Discontinue process. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - 0 pts - Observed house hold pressure cooker and chipped lemon squeezer. Grinder is not easily cleanable. |