|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge (PIC) must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was unable to provide documentation of or demonstrate detailed knowledge of diagnoses that should be reported or when an employee may return to work. CDI- by handout and education. Recommended posting a copy of this handout and training all management and staff members. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying ProvisionProvide paper towels or other hand drying provision at all handsinks. Observed no paper towels at the biscuit prep handsink and the paper towel dispenser at the chicken prep area not dispensing towels. Paper towels were replaced at the biscuit prep area and the other dispenser was repaired while onsite. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all food products within proper temperature. Observed raw eggs stored by the front grill at 53F. The eggs were stored in the container less than 1 hr prior to arrival and were moved into the prep cooler to properly cool down. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all single service to prevent contamination. Observed a bag of single service plates and plastic eating utensils stored within the "splash" zone of the front handsink. |