|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: No documentation that employees have been informed of reporting responsibilities as to their health. Facility has blank copy of Employee Health Policy posted in office but no acknowledgement from employees that they have been informed of contents. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed rice grains adhered to containers stored as clean. CDI- returned to cleaning process. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken, two containers of rice, black beans below 135 F on hot holding line. CDI- rice discarded, chicken, beans reheated to 165 F. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.16. Rinsing Procedures. Washed utensils shall be rinsed to remove cleaning chemicals. Utensils being washed and placed directly into sanitizer without a rinse step in many cases. Sanitizing solution was cloudy from detergent residue. Corrected by instruction.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing solution cloudy in sink. CDI- drained. |