|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Facility must have employee health policy. Observed employee health policy available but new food employee was un-aware of the policy. Have all employees read and sign the health policy. CDI- Reviewed health policy with employee who will sign the policy. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employee drinks need to be stored covered and below food or food contact surfaces. Observed open employee drink stored in kitchen, and covered employee drink stored on dish rack next to clean dishes. CDI- Drinks removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 All handwash sinks need handwash signs. Main handwash sink in kitchen has no sign. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Protect food during storage. Observed a number of foods stored un-covered in walk in cooler. CDI- Foods covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain chlorine sanitizer at 50-200 ppm to be effective. Observed dish machine sanitizer at 0 ppm, sanitizer had run out. Observed bucket of sanitizer reading 0 ppm. CDI- Sanitizer at dish machine and in bucket changed out with proper strength sanitizer.4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed slicer not used today with food residue left on the blade. CDI- Slicer washed and sanitized. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Use approved cooling methods to quickly cool foods from 135 to 70 in first 2 hrs and 70-45 in 4 more hrs. Observed deep bucket of sauce cooling in ice bath at 150 degrees, bucket too deep and ice not high enough to help cool the sauce properly. Use shallow pans, proper ice baths, quick chilling equipment, or other effective cooling methods. CDI- Sauce moved to shallow pans and placed in proper ice baths to cool faster. |