|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed no written employee health policy in place at facility. When asking an employee about the policy, it was said that they have not signed an employee health policy before. Have employees review and sign the policy and keep on file. CDI-Emailed a copy of the employee health policy to be printed out and each employee sign. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee wash, rinse and sanitize cutting board, removed gloves and donned new gloves to cut turkey on cutting board without washing hands in between glove change. CDI-Had employee remove gloves and wash hands before handling turkey. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on top of RTE okra in reach in freezer near cooking station. CDI-Informed cook to keep the chicken on the bottomed shelf to prevent cross contamination. The chicken was moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad, jicama fries, diced ham, peppers, and meatballs all above 45F in walk in cooler, PIC stated that the racks that the products were stored on were moved out of the WI cooler in order to get into the WI freezer, and that the products were kept out of temperature. The potato salad, beans, diced ham, and lettuce on the salad bar were measured above 45F when first brought out. Upon checking items twenty minutes later they were all 45F or below. Ensure that cold products are 45F or below before bringing out to serve line. |
|
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 multiple wet wiping cloths sitting on the prep sink counters and prep table. The wiping cloths either need to be kept dry and free of visible soil, or stored in a sanitizer bucket with the correct concentration in between uses. |