|
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 -PF Observed deli manager lacking knowledge of FBI's, they were able to find an outdated poster. It did not have lesions of abrasions listed as part of FBI's. CDI-EHS explained they need to understand the procedures and EHS gave new poster. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 1 slicer out of order.
*Sidenote-The deli really needs to working slicers to allow for more time in between cleaning. PIC said they only W/R/S slicer 1 during the day, and at night, not every 4 hours. EHS corrected this and said this needs to be done every 4 hours and if they had another slicer they could use it in between cleanings. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside tracks, and inside of deli case with food debris. Needs to remain clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mop sink wall in need of cleaning. |