|
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. Observed PIC unable to describe reportable illnesses and symptoms and unable to locate copy of employee health policy. CDI - EHS discussed employee health policy with PIC and left copy on site. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
Yes |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raw beef steaks in front line customer display directly under active condensate drip. Contaminated condensate water visible dripping onto and pooled around steaks. Steaks voluntarily discarded. Verification required within 10 days. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef, raw chicken sausage, and raw bacon stored directly above ready to eat food items like fully cooked chicken and hot dogs in walk in cooler. CDI - PIC relocated ready to eat foods to top shelf. Do not store raw animal products above ready to eat food items. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed hose end chemical stored hanging on rack directly above and immediately adjacent to clean trays and utensils in meat room. CDI - chemical relocated. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed raw meat items stored directly under active condensate drips in front line display cabinet. Do not store food under sources of contamination including condensate drips. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth laying on cutting board in meat room for extended period of time. Store soiled wiping cloths in sanitizer solution or remove to soiled linen receptacle. |
|
45
|
0
|
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 front line meat display cooler with trough-style condensate collection system not operating as designed. Condensate pooling and not draining properly resulting in overflow onto food. Repair. |