|
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 Facility could not repeat all required information from health policy and could not find one on site. Left a copy and discussed requirements with PIC. |
|
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 ham rounds at 126F in hold hold drawer. Discarded voluntarily. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with bracelets, watches and rings (not a plain wedding band). Discussed with PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. Separate to air dry. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf with clean utensils in need of cleaning. Clean as needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed can wash and floor throughout in need of repair and grouting. Observed basebord at front and side wall by can wash in need of repair. |