|
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 was not able to verbally communicate health policy nor provide a written copy. CDI- Health policy given to PIC and explained importance of relying to staff. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a dirty pot in back handsink as well as some food debris. CDI- Sink cleaned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored over raw pork in WIC. CDI- Product discarded (see # 20). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed every cold-holding TCS food in both flip top units as well as WIC holding above 45F. Foods in flip top unit were initially brought to WIC to cool down. However, upon entering WIC, EHS noted external thermometer recorded at 55F and all foods in unt recorded above 45F (see chart). Employee tried to adjust unit and have door remain closed for some time. Unit was recorded at 55F at 2:50 PM and at 3:31 PM unit was recorded at 48F. CDI- All TCS foods (see chart) were voluntarily discarded. Facility will wait until thermometer reads <45F and will continute to use unit. Facility may use ice baths if nessecary to hold all TCS foods at or under 45F. If facility sees temp. rising again, facility must call maintenace to have unit looked at. Gaskets on door are damaged and thus is not allowing door to fully self-close. Assure door is FULLY CLOSED. VR to assure consistent temp. of WIC. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Some cooked and frozen products weren not dated. CDI- Products dated. -0- |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths stored on prep tables throughout facility. Store in sanitizer buckets only. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some damaged gaskets. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelves in need of cleaning as well as vents. and areas near grill. |