|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. During all hours of operation, there must be at least 1 employee with active ANSI food protection manager certification. PIC could not confirm certification. REPEAT |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC unable to confirm employees have been informed of their reporting responsibilities with regards to symptoms and diagnosed illnesses and exposures. CDI- example of employee health policy emails to facility. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P, PF - Pizza sauce did not have time label on it. Place time label on pizza sauce when using time as a public health control and discard or use within 8 hours. Clarified with PIC that pizza sauce can be held at room temp for up to 8 hours. Observed two quantities of sauce labeled, one not labeled at room temp. PIC stated it was not labeled because it was not yet in use. sauce was brought out at 10 AM. CDI- allowed sauce to be labeled with 6:00 pm expiration. |