|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
Provide employee health agreement for all employees. Observed CNA's serving drinks, no health agreement on file.
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
Observed no sign at hand washing sign at several hand sinks in communities and kitchen.
6-301.14 Post a handwash sign at each handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Observed spray bottle of sanitizer at 0 ppm.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed ice machine guard collecting residue.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed sausage patties at 110 degrees F.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI, discarded during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed butter packages at the neighborhoods not refrigerated during food service.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI, discarded |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed debris collecting under silverware in utensil container.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed basin of 3 compartment sink for detergent at 106.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. |