|
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 shall inform employees about major reportable illnesses and symptoms and exposure. Observed employees who were not fully aware about the reportable illness and symptoms. CDI got employees read and sign employee health policy. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Handwashing shall occur before donning gloves. Observed employee change gloves and not wash hands. CDI |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Employees shall use single servicwe gloves for one use only, such as working with RTE foods and no other purpose and discarded when soiled or damaged. or when interruptions in the operation occur. Observed employee cleaning surfaces and continue food prep without hand washing. CDI by instruction and handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall be maintained at manufacturers specified levels. Observed sanitizer buckets showing below 100ppm. CDI buckets changed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be at 135F or above. Observed shredded chicken on the prep table at 124F. CDI item reheated to 198F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared that state how the food is marked and when removed from temperature control, when time starts for PHF andwhat happens to the food once it reaches holding limit. Observed recipe for eggplant that states food is held for 3 hours but does not state any other information relating to TPHC procedures. CDI PIC filled out TPHC handout. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels - PF. Food packaged in the establishment shall be labeled with the common name of the food, list of ingredients, quantity or net weight of food, name and place food is packaged. Observed packaged cookies, brownies, and cakes without labels. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer or stored away to be laundered. Observed wet cloth under cutting board. |