|
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 compass group health policy does not include Big 5 illnesses or work may be resumed 24 hours after symptoms abate from some illnesses. CDI- handout re-sent |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage on prep table while RTE food being prepared. CDI- removed; instruction provided |
|
14
|
1.50
|
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 multiple utensils and dishware stord as clean with slight dried on debris. CDI- removed to re-clean ; MORE OVERSIGHT REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cooked yams date marked 1-21 at 62 F on bottom of tray for discard. CDI- discard MORE OVERSIGHT REQUIRED, UNFROZEN ITEM SHOULD NOT BE ON FACILITY PREMISES PAST DAY 7 OR 8 UNDER NORMAL CIRCUMSTANCES |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of granular foods and or food oils. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed keys and phone on prep table. Store in proper places. |