|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF / 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P - No available employee health policy on site. An employee health policy shall be located on site at all times or PIC and employees shall be aware to report the 5 symptoms, 5 illness, and any exposure. PIC Martha received state issued employee health policy. Verification required. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Small portion of hash browns read 125F-130F. CDI- Hash browns were voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 - Currently establishment is using TILT procedures by removing whole tomatoes, leaving them at room temperature, and coring them within 1-2 hours. Once tomatoes are sliced they are placed on the line and a time sticker stating time starts when sliced is placed. Sliced tomatoes read 60F when sliced. TILT procedures are no longer accepted. A new Time as a Public Health procedure shall be used. Options were discussed with PIC Martha Hutchins. CDI- Time sticker was changed to show time began when tomatoes were removed from refrigerator. WIll be discarded ayt 1pm. Verification is required. |
|
43
|
0.50
|
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 several stacks of cup lips unprotected in drive thru area. CDI- PIC placed plastic over lip of cups. |
|
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. - Floors: Cleaning needed under the shelving in the walk in cooler. Walls: Wall cleaning needed under the three compartment sink. |