|
2
|
0
|
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 Observed no employee health policy. PIC could not verbalize signs, symptoms or illnesses. CDI- Left copy of the health policy in Spanish |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the bar. CDI- Soap was placed at the handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes being soaked in water without sanitizer. CDI- Made sanitizer to correct concentration and soaked sanitizer. |
|
20
|
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 hotdogs, deli meat, chicken and cooked vegetables holding above 41F. in the low reach in unit. CDI- Hotdogs and deli meat discarded. Cooked vegetables and chicken were placed in the tall reach in to cool to 41F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area above the 3- comp sink. -REPEAT |