|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed PIC naming non-reportable or excludable illness/symptoms when questioned about what conditions require abstaining from food handling. EHS provided education that cough and fever (without other symptoms) alone are not automatically excludable. EHS reviewed EHP and ensured employees have read and signed. PIC should refresh their knowledge of the policy and retrain staff as needed.
CDI- Education provided. Current EHP with verification method confirmed. (-0) |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell eggs above unwashed produce in WIC, and behind RTE foods in fliptop. Also observed raw shrimp directly beside RTE foods in second fliptop.
CDI- RTE food in fliptop 2 lidded, raw shell eggs in fliptop 1 moved to front, raw shell eggs in WIC moved to lower rack. (-1.5) |
|
39
|
1
|
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 boxes of food delivered today on ground in WIF, foods on ground inside WIC, and foods in the first stage of cooling on ground in corridor behind cook line.
CDI- All foods moved at least 6 inches off floor. No physical contamination was observed. EHS advised the PIC to obtain additional equipment (such as risers or rolling cart) to assist in keeping food off floor. EHS notes establishment is near food storage capacity, and should not attempt to bring more food requiring storage onsite at a time, without providing additional cold storage space. (-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 multiple soiled wiping cloths on surfaces throughout kitchen without a sanitizer bucket made up for their storage. When EHS inquired how this process is normally done, PIC demonstrated washing the cloths with soap at the 3 comp sink. EHS intervened and provided education about proper storage of wiping cloths and oversaw set up of sani-bucket with chlorine at 75ppm. Test strips were present. EHS reminded PIC that between uses, soap is not adequate for storage or cleaning of cloth. Cloths must be stored in proper concentration of sanitizer.
CDI- Sani-bucket set up with 75 ppm chlorine, tested with operator test strips. (-0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed empty can of oyster sauce being used as a scoop inside container of uncooked rice.
CDI- Can removed and education provided. Other containers were observed with proper scoops and handles sticking out of food for dispensing. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed Pepsi beverage cooler graded for storage of commerically packaged items storing house made shrimp sauce. EHS advised PIC to monitor cold holding in this location carefully and replace unit with a properly graded cooler for unpackaged foods, if it goes into poor repair. (-0)
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed two fryer baskets in deteriorated condition, with wire coming apart from metal frame. PIC states replacements have been ordered. EHS advised not using the damaged baskets and removing them from the area while awaiting new supply for safety. (-0.5) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed moderate leak at faucet of thawing/prep sink in ware-washing area. Repair. (-0) |