|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy that included all reportable illnesses and all reportable symptoms, except for jaundice. CDI- EHS provided MCHD employee health handout, encouraged PIC to review with employees and make sure they understand jaundice is a reportable symptom related to foodborne illness. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 a few boxes of "suncup" packaged juices on the floor in the walk in freezer. PIC stated boxes were delivered today. CDI- boxes moved off the floor onto shelving and crates 6 inches above the floor. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, PIC is aware of the appropriate equipment to be in compliance. |
|
49
|
0.50
|
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 pink buildup around faucet and in basin of handsink near service line. Observed black buildup on caulking near dish machine. Ensure cleaning in these areas. |