|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Interview with bar area employee indicated employee did not know responsibilities for required reporting of symptoms, diagnoses, or exposures. Employee also did not know where Employee Health Policy was posted. Employee was shown policy. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food residue remaining on cleaned tomato / eggplant processing equipment. CDI- equipment moved back to cleaning process. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Internal temperature of plated salmon after 45 seconds was 123 F. CDI- salmon returned to grill and cooking completed to 167 F internal temperature. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed clogged spray ports in high temp dish machine during operation. Make sure ports are clear before and during operation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Re-caulk and replace caulking that is accumulating black and pink build-up; and is deteriorating. |