|
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 employees able to name some of the major illnesses and symptoms but unaware they had a posted policy. Further discussion learned facility has not spoke about health policy for an extended amount of time. CDI educated facility on policy and provided employee health posters. |
|
14
|
1.50
|
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 ice machine that was soiled with pink debris.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops, forks, knives, measuring cups, and other utensils soiled with food debris. CDI items moved to sink for cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed blanched fries in reach in drawer and butter in walk in not dated. CDI items dated. Observed facility that adds previously cooked brisket and pork to collards and baked beans. PIC stated meat may stay out for 1-3 days before adding to baked beans or collard mixture which will be held for an additional 4-5 days. PIC was unable to identify when meat was prepped for baked beans and collards that were prepped in house. Suggest facility start dating collards and baked beans with date meat was originally cooked to track shelf live. Verification required. |