|
2
|
0
|
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 Observed food employee are unaware of reportable symptoms and diseases. CDI - educated PIC about reportable symptoms and diseases; educated importance of understanding exposure to these diseases and understanding when to look out for symptoms to report illnesses. emailed spanish and english employee health policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P
2-301.15 Only wash hands in handwashing sink.-PF
Observed food employee wash hands in the 3 comp sink with no soap. CDI - educated that handwashing must be in the handsink and to wash hands with soap. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no employee handwashing sign in the mens bathroom. CDI - advised to print one off and post in the mens bathroom. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese and boiled egg out of temperature in the mini refrigerator. CDI - Advised to turn equipment down. Advised to hold product in the refrigerator and work out of refrigerator. |
|
22
|
0
|
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 that the food employee did not write the 'times' on the TIME board. Employee wrote reheat temperatures. CDI - educated food employee that TIME control means time food is held for service out of temperature and that the TIME must be written on the TIME board, not reheat temperatres. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed sausage gravy opened from its commercial package (not heat treated) and in the refrigerator with plastic wrap covering product. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.Observed food employee sweater and purse not organized in orderly storage. Hung above and in the way of the handwashing sink. Advised to not store personal belongings in the kitchen. |