|
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 food handler without knowledge of employee health policy. Food handler was could not verbalize signs/ symptoms and illnesses. CDI- Reviewed employee health policy with PIC. Foodborne illness and symptoms are posted at the time clock however food handler did was not aware. Encouraged more training and provided Foodborne Illness handout. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at 0ppm. CDI- Sanitizer was remade is now at 200 ppm of QAC.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food handler washing a cutting board with soap and then rinse with the sanitizer then rinse with water, without setting up the warewashing sink. CDI- Educated the food handler on the process of wash, rinse and sanitize. Cutting board was rewash, rinsed and sanitized properly. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in the department. CDI- PIC obtained test kit from another department. |