|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
Employees must report diagnoses or exposure of the big 5 to manager and manager must contact EHS. Review policy with employees and have them sign sheet given for verification on 6-13-14.2-103.11 (M) |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
.Observed employee drinks on prep surfaces today and one had no lid. Must have a lid and stored where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.2-401.11 |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Keep hot and cold water supplied to handsinks @ all times- cold spigot was loose today- repaired during inspection.5-203.11 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain sanitizer at 50-100ppm. Observed the bar dishwasher dispensing at <50ppm today. Dishes will be sent to kitchen to be washed, until repaired.4-501.114 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold TCS food @ 45-41F or less. Observed cold drawers holding >45F(see chart). Ribs and BBQ discarded today.3-501.16 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed. .lettuce, cut 2 hrs. prior, cooling in a flip top cooler and in the WIC inside a tightly covered plastic container in a large portion. Cool TCS foods using approved methods such as shallow portions, metal pans, uncover, put on ice, add ice, use WIC etc. Lettuce all broken down and placed into WIC to correct.3-501.15 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean drink dispenser and around hte bar area as well4-602.13 |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Provide coated bulbs on heat lamps in kitchen- no shield or coated bulb being used today.,6-202.11 |