|
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 When asked the PIC and meat department employee was unable to state the foodborne illness and the symptoms associated with foodborne illness. CDI- provided education and the foodborne illness handout. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored with equipment. CDI- Drinks were removed and relocated to prevent contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the sanitizing basin at 50 ppm of Quat. CDI- Sanitizer was remade and testing at 200 ppm of quat. Ensure quat sanitizing test kit is being utilized and that sanitizer is between 200-400 ppm of quat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed the king crab legs was not dated correctly in the refrigerated display case and had the date on Monday (as the discard date). CDI- review date marking procedures with your employees and ensure items kept longer for 24 hours are properly datemarked, with a discard date of no longer than 7 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored on a prep table. CDI- glass cleaner was removed and relocated with the chemicals. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw ground beef just grinded placed into the customer refrigerator case without cooling (temped at 45F). CDI- Meat department employee removed all raw ground beef grinded today and placed into the walk in cooler (WIC) to properly cool down to 41F. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Clean Condition-Outer Clothing - C Meat department employee outer clothing was in need of cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the mop sink hose bibb with a hose attached without a backflow prevention device. Please provide a backflow prevention devicce on a water supply that shall meet American Scoaiety of Sanitary Engineering (ASSE)- recommend installing a ASSE 1024 at the mop sink. Verification visit required. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed area around the exterior of the compactor has trash and debris. Clean to prevent attracting pests. -REPEAT_ |