|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- In discussion an employee was unable to discuss an employee health policy. CDI- PIC provided a written document of the employees health policy. CDI- EHS and PIC re educated the employee. |
|
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- Observed slaw, beans, and sweet potatoes with written procedures for TPHC however PIC did not have the items marked with a start an end time. CDI- PIC was able to mark the items correctly 5-9PM |
|
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 cold hold unit non functioning. EHS did not observe a cold hold violation. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for Cl sanitizer. A VR will occur no later than 7/25/21 to ensure a test kit is provided. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed hot hold equipment, shelving, and smoker all in need of cleaning due to dirt and food residue build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- REPEAT- Observed floors of hard to reach areas in need of cleaning due to grease, dirt, and minor food debris. Hard to reach areas are underneath and behind equipment. |