|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy could be provided and PIC could not provide required information from health policy. CDI provided health policy. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing plastic dish in handwash sink.
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs throughout the kitchen. CDI provided handwash signs. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
l3-501.18 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 veal, commercial creme fresh and ricotta cheese held greater than 7 days . CdI discarded products. |
|
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 gaskets in need of replacement.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in need of replacement or resurfacing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed drainboard in dishroom needs to be recaulked to wall. |