|
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 market manager unable to locate or list the 5 symptoms on the employee health policy. CDI-Went over the 5 symptoms with the market manager and discussed posting the employee health policy. |
|
6
|
0
|
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. -P
Observed market manager not properly wash hand upon entering into the department. CDI-Stopped the manager before gloves were donned and instructed the manager to wash hands. The manager washed their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup to the meat grinder and the outside of one of the black containers stored on the clean equipment rack. CDI-The grinder was broken down and the container was moved to be brought back to the 3-compartment sink to be washed, rinsed and sanitized. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY A THIN PROBED THERMOMETER HAS BEEN PURCHASED. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup to the door frames of the meat and seafood display cases. Have cleaned. REPEAT. |