|
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
PIC was unable to verbally communicate entirety of health policy. CDI- Spoke with PIC of importance of health policy and assurance that staff knows it well. Facility has a copy of policy hanging up. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf
Handsink had soiled towel soaking in water in sink. CDI- Towel removed and sink cleaned. DO NOT KEEP ANYTHING IN SINKS. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
There was no begin times recorded for blanched fries as well as hot items at front counter (mac/cheese, beans, mashed potatos, etc). CDI- Times recorded. Assure employees are writing times as per TPHC procedures. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf
Thin probe thermometer was not working. Repair or replace. VR. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
One sanitizer bucket stored on ground.
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Observed muiltiple soiled cloths throughout kitchen. Keep cloths in sani. buckets. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Scoop for flour was stored with handle in flour. Keep handle sticking out of product. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Observed gaskets filled with debris at reach-in cooler near grill. Needs to be cleaned more thoroughly. Also observed cleaning needed in areas of shelves. REPEAT. |