|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed no employee health policy on site. PIC could not verbalize signs/ symptoms and illnesses either. CDI- Reviewed health policy with PIC and left an employee health poster. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed whisk in handsink. Observed table blocking handsink, making it inaccessible. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed hamburgers and steak in the cold drawer not cooling. CDI- Meat containers were cut in half and placed in the freezer and cool to 41F.
NOTE: All other items will make time/ temp parameters. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of tongs stored in lemons and wait station. CDI- Tongs taken back to be re-washed. Observed handle of ice scoop in ice. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed severaal wet stacked plsted containers in the dish storage area. -REPEAT CDI- Dishes removed and rewashed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent over clean dish storage area in need of cleaning. |