|
2
|
3
|
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 PIC and other food employees with no clear knowledge of the employee health policy and the symptoms. CDI- EHS provided PIC with the symptoms and diseases poster. REPEAT. |
|
8
|
0
|
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 ar the handsink in the back kitchen. CDI- PIC retrieved paper towels. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top #2 with items such as ham, cheese, and eggs holding above 41F. These items were holding at 42-43F. The internal temperature of the reach in was 42F. Observed the walk in cooler unit to be holding items at 42F. Suggests that the temperature be lowered on both units. CDI- PIC placed items from prep top unit #2 in prep top #1. Items from the walk in cooler dropped after temperature of unit was adjusted. A verification is required by 12/21. REPEAT.
Per the 2019 new Food Code regulations, all cold items should be held 41F or below. This establisment has not been inspected since the new regulations have been established. Zero points were taken today. Points will escalate if cold holding is a violation during the next inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. |