|
2
|
1.50
|
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 unable to name all of the foodborne illness and symptoms associated with foodborne illness. CDI- Provided Foodborne Illness poster and discussed. Provided a copy of the Employee Health Policy. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine chute and interior panel accumulating black residue. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms temped at 88F next to the cookline. CDI-Cook stated they were cooked within an hour, allowed to reheat to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pimento, cole slaw, veggie bean burger not properly date marked and were made the day before. CDI- Allowed PIC to date mark since we were able to determine the products were prepared. -REPEAT- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups by the beverage machine wet stacked. |
|
47
|
0
|
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 cooler drawers by the cookline in need of cleaning, Observed bottom of interior freezer in need of cleaning. Observed gaskets on refrigerator and freezers are in need of cleaning. |