|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. EHS asked manager
the 5 reportable signs, symptoms, illnesses, and exposure and manager was not knowledgeable. CDI, EHS left PIC a handout to post in each food stand and advised that before volunteers begin to work they need understand the signs, symptoms, illnesses, and exposures they should not come to work with. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs cold holding above 41F in the walk in cooler. Per State Memo first inspection of 2019 zero points to be taken for TCS foods cold holding between 42-45F. CDI, EHS educated PIC on the new cold hold requirement and facility understands the expectation henceforth. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 no written procedure for foods being kept on time. Verification visit required. u |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper at employee restroom. CDI, employee supplied restroom with toilet paper. |