|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - Observed written employee health policy in facility without the new “Big 6” reportable foodborne illnesses. CDI-PIC provided updated Food Employee Reporting Agreement form which is includes all updates. Please review with all staff members and ES recommends all employees sign the agreement form and maintain copies in the facility accessible to ES. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Facility unable to produce a written vomit and diarrhea clean-up plan. Facility has a biohazard clean-up kit available in facility. CDI-ES provided (and discussed) PIC with a written vomit and diarrhea clean-up plan as well as a document titled When Vomit or Diarrhea Clean-up Is Needed. ES recommends PIC review the provided documents with all staff members and provided needed supplies. |
|
22
|
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 the top of pizza make station cold holding TCS food items (ham, feta, sausage, chicken, etc.) above 41F. Per PIC, the pizza make station is shut down at night and all food items are removed and placed in the walk-in cooler until the next day. PIC stated she placed all items directly from walk-in cooler at 9:00 am when she turned the make station on. ES observed the bottom portion of the make station with an ambient and internal temperatures of 41F or below. The top ambient was measured at 38F prior to ES exit. CDI-PIC placed all TCS food items into RIC to cool down to 41F or below and refilled make station with food items from walk-in cooler that were measured below 41F. ES strongly recommends that the unit is turned on and providing an ambient temperature of 41F or below prior to products being stored in make station. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed in-use container of pizza sauce and a bottle of pizza sauce not labeled with begin time. CDI-PIC stated products were removed from coolers at 9:15. ES allowed PIC to print begin labels for both products. ES recommends facility review approval and written procedures for the preparation and storage of pizza sauce. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee handling food items with a wrist while wearing a wrist watch.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee handling pizza dough with polished fingernails. CDI-ES educated employee on glove use in this situation. Employee understood. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed two opened employee drinks stored on a non-food contact surface within the food preparation area. Drinks stored in the food preparation area shall be covered and stored in a way to prevent contamination of food items and food contact surfaces and equipment. |