|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not find the employee health policy. PIC was able to get a photograph of the EHP with all listed illnesses and symptoms. PIC stated the EHP is filled out by employees with new hire paperwork that is virtual. CDI - EHS reviewed EHP with PIC and discussed addition of non-typhoidal salmonella with recent adoption of the 2017 food code. EHS provided PIC with necessary paperwork. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed PIC could not locate a procedure for response to a diarrheal or vomiting event. State guidance document was sent to store email. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in men’s restroom. CDI - Paper towels were provided. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham in flip top at 44 F. All other foods were in temperature. CDI - PIC voluntarily discarded ham. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of peppers on floor. PIC stated a delivery was received yesterday and items had not all been put away. CDI - Boxes were stored appropriately. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils on shelving wet stacked. |