|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC and staff could not fully explain employee healthy policy with signs and symptoms. CDI- Policy was explained to PIC and a copy was e-mailed. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms over ready to eat chicken wings in reach in cooler as well as unwashed produce over RTE chili in WIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in flip top unit that was holding above 45F (see chart). Products that had been there for days were discarded but most were brough to WIC to cool. Thermometer in unit read at 50F. CDI- PIC called repair man to fix unit and will utilze ice baths in the meantime. VR. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed consumer advisory had a reminder portion and disclosure language that stated "we cook to order so cook time may vary". PIC stated facility does not undercook any food. Remove consumer advisory on menu and kid's menu if facility is not offering undercooked food. PIC stated facility may possibly offer hamburgers undercooked. If so, provide a proper disclosure that hamburgers may be cooked to order. VR. |
|
35
|
0
|
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 some shakers of seasoning, salt, etc unlabeled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some knives and forks stored with moutpieces out. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Entire facility in need of general cleaning, walls, floors, pipes, etc were dirty. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in reach in units and WIC. |