|
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 PIC and employee not able to adequately describe Employee Health Policy and reporting requirements. CDI- Employee Health Policy sample form provided to PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-204.11 Handwashing Sinks-Location and Placement - PF: Observed no handsink available in rear room where 3-comp sink is located for warewashing. |
|
21
|
1.50
|
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: Found opened hot dogs and other roller items not date marked. CDI- voluntarily discard. |
|
34
|
1
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. -Pf: Food thermometer reading 40 F in ice bath. CDI Thermometer calibrated while on site. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food for food service on the floor of rear room. |