|
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 PIC was unable to provide a complete employee health policy including the 5 foodborne illness employees are required to report. |
|
14
|
1.50
|
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 food debris left on the vegetable slicer stored as clean. CDI- broken down and cleaning process started while onsite. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the ice machine deflector plate. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC is using TPHC without any written procedures. VR- provide within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle incorrectly labeled quat sanitizer with a chlorine sanitizer. CDI- by voluntary disposal.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Cl sanitizer in a spray bottle at 400ppm. CDI by voluntary disposal. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer inside the chicken prep cooler. CDI by providing. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on cook line with mustache and another with facial hair. Recommended any hair longer than an eyebrow be covered with a beard guard. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged front cabinets. Observed a torn gasket on the bottom 2 door glass reach in on the front line.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a gouged cutting board. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the dust build up around the air vent over the cook line. Clean the floor inside the chicken walk in cooler.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace the blown out lights inside the hood system. |