|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed no knowledge of 6 food born illness or any guidance provided for staff. CDI - EHS discussed with PIC about employee health policy and procedures, emailed updated employee ealth olicy which was printed and posted on bulletin board. EHS advised that regular training on employee health be conducted. -1- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in multiple sanitizer buckets with 0 PPM sink & surface concentration. CDI - New sanitizer solution was added and concentration recorded at 272 PPM. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink inside reach-in unit with retail foods. CDI - Employee removed drink. -0- |