|
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 Observed employee health policy in place however, PIC was unsure of how to implement policy when asked about actions to be taken. CDI by discussion of policy. Recommended to post policy and discuss with employees regularly. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles or putting on gloves..-P Observed employees come back from break, use broom to sweep floor an perform other duties and then not wash hands before returning to food prepartion. CDI by instruction with employees; all washed hands before continuing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in employee bathroom. CDI-paper towels replaced.
6-301.14 Post a handwash sign at each handsink. CDI- hand wash stickers given to PIC. |
|
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 salsa with black beans in walk in cooler 47F. Item had remained in cooler while cooler was not properly holding temperature. CDI by discarding.
PIC found that walk in cooler was holding at 50F upon arrival this morning at 5am. All phf's were relocated to other refrigeration units and cooler was repaired. Observed walk in cooler holding less than 41F upon arrival at 10am. All foods were in the process of being placed back in the walk in cooler and were observed less than 45F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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 clean utensil air drying/storage racks stored directly next to hand sink in dish area. Maintain at least 12" of separation between sink and shelves to prevent contamination of clean utensils or provide splash guards on both sides of hand sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both sets of Clevland steamers under hood not properly functioning. Also walk in cooler was not holding temperature as noted by PIC this morning. Repair units so that adequate cold holding and cooking equipment is provided for operation. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed pressure guage on dish machine not properly fucntioning. Repair person arrived on site during inspection. |