|
2
|
1.50
|
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 - Currently establishment has an employee health policy in place but does not state 2 of the 5 symptoms. Infected cuts or wounds or lesions containing pus on hand, wrist, and exposed body part and sore throat with fever shall be included in the employee health policy. Establishment received state issued policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - Employee observed working with soiled and clean utensils without properly washing hands in-between. CDI- All utensils employee washed during observation were rewashed. Employee rewashed hands prior to working with clean utensils. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Shredder, one slicer, and component of grader observed with visible food debris. All equipment shall be cleaned to sight and touch after each use. CDI- Cleaned and sanitized during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Melons, pot roast, beans, chicken, and salad prepared or portioned today were tightly covered. All foods shall be loosely of completely uncovered to allow for heat facilitation. CDI- Melons, pot roast, and salads loosely covered placed in walk in cooler. Beans and chicken placed in blast chiller. All foods 45F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on the cooler drawers of pizza make unit and reach in of sandwich make top unit. CDI- Cleaned during inspection. |