|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed PIC and staff with inadequate knowledge of employee health policy. Verification required to ensure employee health policy is implemented. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee coffee stored on prep counter. CDI - drink discarded. |
|
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 handsink closest to entry of the kitchen blocked by dish racks and trash can liners. CDI - all items relocated and handsink made accessible. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed multiple items including spinach, shredded lettuce, and romaine lettuce in bags that were opened and stored inside reach-in without a date. PIC was not certain as to when items were opened. CDI - all products discarded.
Observed multiple items in prep cooler including turkey, ham, diced tomatoes, etc without a date. According to PIC these items can last up to 3 days and were prepared last night. CDI - yesterday's date was written on products. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 no time recorded for cold and hot items for breakfast bar on TPHC. Verification required to ensure time is being recorded for these items. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed boxes of single service items stored on the floor of dry storage room.
Observed some shelves < 6 inches from floor in dry storage. |