|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed blanched fries being held on time for 2 hours but no written or physical indicator or method for determining which batch of fries are still within two hours and which batch has exceeded two hours. PIC noted that they have colored carabiners as their time indicators but could not locate them at time of inspection. CDI-PIC placed 2 red ties to start new batch of blanched fries on time. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue in women's restroom. Replace |