|
2
|
0
|
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 the manager unable to find the employee health policy or list the five symptoms on the employee health policy. CDI-Showed the manager that the policy is posted on the wall. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed buildup on two containers that were holding clean equipment. CDI-Both containers were sent back to the 3-comaprtment sink for proper washing, rinsing and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed minor buildup on the green shelving unit near the 3-compartment sink. Have cleaned. REPEAT.
Points were not escalated. Cleaning of the shelving in the walk in cooler was much improved. |
|
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 sweeping needed to the floors underneath the shelves in the back. Have cleaned. |