|
2
|
1.50
|
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 little to know knowledge of health policy.CDI EHP poster provided and told PIC to ensure they frequently go over policy with employees. |
|
7
|
0
|
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 flipping pans and scrapping food in new pans with bare hands. CDI items used to make pizza told employee to only bare hand food when they are immediately pulled to make pizzas for order. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed ham, sausage, pepperoni, container of fried wings and all TCS items not dated and they were leftover from the day before. If product is leftover for use for the next day item must be dated. CDI items dated. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed soiled mixer container and flat pans stored in can wash to be washed later. CDI items relocated. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand sink in bathroom that is separating from the wall and in need of repair. |