|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss reportable signs and symptoms related to food borne illness. PIC stated there were no written documentation of employees being trained on which food borne illnesses and symptoms that would exclude them from preparing RTE foods. PIC stated if employees are sick they just don’t come to work. CDI- PIC provided PIC with a written employee health policy and MCPHD employee health poster. EHS discussed with employees all reportable illnesses and symptoms that would restrict them from working with food. PIC informed all employees to read and sign employee health policy. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee preparing RTE carrots and pumpkin with bare hands. CDI- PIC voluntarily discarded the items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with dark build up on insides of equipment. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (47F), cut tomatoes, (48F), and tomato sauce (48F) all above 41F. CDI- PIC was able to cool cut tomatoes and lettuce. PIC voluntarily discarded the tomato sauce. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several in use wiping cloths in 0 ppm QUAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed equipment through the facility in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce all build up. |