|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
PIC unable to explain employee health policy effectively or provide a written employee health policy. Food employees had general idea of employee health policy noting a few symptoms they can not come to work with. CDI. Reviewed the policy with the PIC. Provided the PIC with two copies of the employee health policy poster. Emailed employee health policy for employees to sign and keep on file. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
COMMENT: Employee on prep line noted touching side of face and hat and then proceeding to open bag of raw chicken to place on flat top grill. CDI. The PIC was noted immediately correcting the employee. Suggestion to review handwashing policy with employees. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed teriyaki chicken hot holding at 120F. CDI. Chicken was reheated to 205F and placed back on the line. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed chopped kale stored at 45F in wok prep cooler. CDI. The PIC placed a lid on top of the kale and closed cooler lid to lower temperature to 41F. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed salt, soup base, soy sauce, sesame oil, and several sauces used for several different dishes without any labels making them easily identifiable. Discussed with the PIC to label. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed one door reach in freezer not properly working (working as a reach in cooler) which seems to be due to severe ice buildup in the back of cooler stopping the fan. PIC placed work order to repair freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed light bulb out above fryers. Replace as necessary. |