|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
**NO POINT DEDUCTION** 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC did not know the symptom that require reporting. CDI - by review of employee health policy handout; review with food service staff routinely. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser was not working. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
**REPEAT** 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened packages of ham and pepperoni were not labeled with the date opened. CDI - Both items were voluntarily discarded.
**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 opened ham was dated 3/8. CDI - the ham was voluntarily discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
**NO POINT DEDUCTION** 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed the refrigerator thermometer was not accurate in the Claire Bridge service kitchen. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
**REPEAT** 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping clothes were store on counter tops. CDI - wiping clothes were placed in sanitizer buckets at 200ppm quat concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
**NO POINT DEDUCTION** 4-501.11 Maintain equipment in good repair. Observed the microwave beginning to rusty on the interior. |
|
47
|
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 some utensil storage containers with food debris. Clean all storage containers routinely. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
**6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed band aids were stored on the food prep/storage surface. CDI - the band aids were returned to the designated storage area. |