|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Conversation held with PIC and employees concerning employee health policy to assess knowledge of employee health procedures. PIC and employees lacked knowledge on both reportable symptoms and illnesses. CDI. Reviewed employee health with the PIC. Provided the PIC with the employee health reporting chart and employee health signage to place on wall. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed food debris on food contact utensils by three compartment sink sanitizer side. CDI. PIC rewashed soiled dishes. Observed hot water sanitizing cycle not reachin 180F (would not turn thermo label black and hot water temperature measured immediately after cycle was at 145F). I will return within ten (10) days to verify that the dishwasher is properly working; PIC instructed to not utilize dishwasher until repaired and instead use the three compartment sink. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed half & half creamer on TPHC for four hours without being properly labeled or without a proper procedure sheet. Per conversations with the PIC, half & half creamer is maintained on time by using a sticker with the written time when it is to be discarded. CDI. Half & half was at 39F. PIC labeled the container with a discard time four hours from the time it was temped. PIC to re-train staff on changing out half & half. Emailed TPHC procedure sheet to PIC to fill out and keep on site for review by future EHS. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
COMMENT: Observed inverted ice bucket stored directly on top of the ice machine. Store the ice bucket on a clean surface i.e. inverted on a clean barrier such as a hotel pan or hung in an appropriate spot as to prevent contamination. |