|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P An employee was asked questions regarding the employee health policy. The employee was unable to discuss all required parts of the employee health policy. Employee was able to discuss steps to take to return to work. The PIC has posted an employee health policy posted. CDI- employee was educated while onsite on all parts of the posted policy. Advised the PIC to ensure that employees understand the posted policy. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the batter used for raw chicken stored on shelving above an opened box of bo-berries inside the walk in freezer. CDI by moving to a lower shelf. Also discussed storing pans used for cooked chicken on the table where the raw chicken is battered. Observed no obvious signs of cross contamination, but staff were educated on the potential and a new pan was obtained (CDI). |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris on a few pans and minor build up in the corner of the chicken marinader. CDI by removing to wash and sanitized while onsite. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken stored inside the hot holding drawers at 118F, fried steak at 132F and fish at 126F. CDI by voluntary disposal. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid pastuerized eggs stored on ice at a minimum of 46F. CDI by voluntary disposal. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a few buckets measuring as low at 50ppm. Manufacturer specifies a minimum of 150ppm. CDI by refilling at 150ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked while wet. CDI by separating while onsite. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service clam shells stored with the food contact surfaces up in the back of the kitchen. CDI by inverting while onsite. Observed build up inside the french fry container holders. |
|
47
|
0
|
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 build up inside the biscuit prep cooler and shelving near the cooler. |