|
2
|
0
|
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
Observed facility with signed copies of health policies but employees unsure of reportable illnesses and symptoms. Facility must go over policy frequently to ensure knowledge. CDI EHP posters provided as teaching aid. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed berries stored above RTE food in reach in Units. CDI items relocated.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw duck stored above raw bacon. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles at bar area soiled with black debris. CDI nozzles broken down for cleaning. |
|
20
|
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 tomatoes and lettuce that was just prepped in the morning stored for use above 41F. Suggest facility check temperature of cut produce to ensure 41F or below achieved before storing. CDI items moved to walk in for cooling. Repeat. Facility has improved on cold holding from previous inspection and points will remain at half points. If cold holding issue persists full points will be deducted. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed employee hand drying utensils after sanitizing. Repeat. |