|
2
|
0
|
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 OBSERVED no employee health policy on site during inspection. CDI. EHS recommended PIC goes over the illnesses, symptoms, and what happens when receiving exposure with employees and a sign was given. |
|
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 coleslaw and shredded cheese reaching above 41F in the make table. CDI. Employee discarded items and replaced with new ones. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking of pans across from the microwaves. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf OBSERVED spatulas with cracks in them.
4-501.11 Maintain equipment in good repair. OBSERVED torn gasket to the lowboy underneath tea urns next to drive through window. |
|
47
|
0.50
|
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 build up on shelves insides warmers, pans with food debris and fry scooper with food debris where utensils were considered clean. |