|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesEmployees must know the big five illnesses that have to be reported to the PIC if they are ever diagnosed or exposed to one of the five. Observed staff unsure of the big five today. Recommend posting employee health policy given to PIC today for employees to reference. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health ControlObserved french fries that had been cooked once and not held hot at 135F today. These are to be timed but there was no way to keep time except via the clock on the wall. Chef must use a method other than keeping this time in their head, to ensure 2 hours is not exceeded. Use a timer, write the start time down, or write the discard time down. Observed no method of timing spelled out on the TPHC/TILT form today- describe how time will be kept track of on this sheet and keep available for EHS to reference. TPHC/TILT form given as an example today.Today the start time was written on a piece of paper and taped to the wall near the fry station. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesObserved a lidded employee drink stored on the prep sink drain board today while uncovered potatoes were being soaked in the sink. Store employee drinks below all food prep surfaces to avoid cross contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentObserved the back handwash sink spigot leaking today- repair. |