|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person in Charge - P- PIC was unable to discuss or provide written documentation of all food borne illnesses and symptoms. CDI- PIC was provided with a MCPHD written employee health policy and poster. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed no written clean up plan. CDI- PIC was educated on the clean up plan and provided with a MCPHD clean up plan. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- REPEAT- Observed tags being retained without a last shellstock sold date on them. A VR will occur no later than 10/10/21 to ensure proper documentation of tags is being upheld. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with dark build up on the inner walls. Clean as often as needed to prevent and reduce the build up. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed first aid supples stored above food prep areas. CDI- PIC moved items away from food, food prep, and other retail storage areas. |
|
33
|
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 descaled raw fish and slaw cooling at ambient air. CDI- PIC moved items to the walk in cooler and added ice to slaw to quickly cool the items. |
|
49
|
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 grease and food residue build up on cooking equipment, food prep equipment, and cold holding equipment. Clean as often as needed to prevent and reduce the build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and other litter items around dumpster area. Dumpster area is a shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed all floors throughout the facility rough, chipped, broken, absent grout and not easy to clean. |