|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Food employees demonstrated poor understanding of employee health policy. CDI. Explained employee health policy and pointed
out the employee health sign that was provided on the wall. It is imperative that food employees understand policy to ensure food
safety. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF/6-301.12 Hand Drying Provision - Observed no paper towels at the outside hand sink. near drink machine. Hand sink in back prep area and in front area were both being blocked off and inaccessible. CDI- education was given, hand sinks were unblocked and made accessible. - 1 point. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P PIC made sanitizer greater than 400 ppm. (too strong).. PIC and EHS worked together to ensure proper sanitizer of proper concentration is being made. Advised that disinfectant shall only be used for non food contact surfaces. 0 points. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water at 3 comp sink faucet was not reaching 120 F that is needed to wash dishes in 110F. Water only reached 115F max. Will do a VR check to ensure hot water meets peak hot water demands
No signature due to Covid19 |