|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
Yes |
The person in charge must provide documentation on employee health policy training or otherwise demonstrate knowledge of : 5 reportable symptoms, 5 reportable illnesses, when to return to work and reportable exposures. (REPEAT, return visit required). |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
Provide soap and paper towels at all handsinks. Observed none outside the walk in cooler room (REPEAT). |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain food equipment clean to the sight and touch. Observed build up on 2 slushy nozzles. CDI - cleaned onsite. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
Properly date mark all TCS items stored longer than 24 hrs once opened. Observed opened box of roller bites stored for 2 wks without a date label. Can only hold for 7 days max. CDI by discarding. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
Provide an internal thermometer for the hot dog under counter prep cooler. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
Yes |
Protect food while in storage. Observed boxes of brats on the floor of the walk in cooler and uncovered brownies on the walk in shelf. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean throughout the facility: walk in shelving, fan covers, 3 comp sink, hand sink, can wash and microwave. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the walk in unit floors and walk in freezer. |