|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility did not have non-typhoidal salmonella listed on the EHP. CDI- EHS advised PIC of the addition of the illness to the list of reportable illnesses. EHS emailed PIC new documents to have employees sign. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed procedures for a vomiting and diarrheal event. EHS informed PIC of this additional requirement added with the adoption of the 2017 food code. EHS sent states proposed plan to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal pan covering hand sink at front of kitchen. CDI - Pan was removed from handsink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil held overnight in flip top at 45 F. CDI - Garlic in oil was voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and sauces with no labels. CDI - Labels were added by PIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on WIC is beginning to tear. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of residue and debris on shelving next to cook line. REPEAT. |