|
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 no written or verbal health policy during inspection. CDI (corrected during inspection) Health policy emailed along with inspection to print and post in kitchen and to review with employees. |
|
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 butter and cream cheese above 45F. CDI by returning them to refrigeration. Suggest keeping both items in display refrigerator to maintain below 45F. TPHC (Time as a Public Health Control) discussed, but operator did not want to discard any remaining butter or cream cheese at the end of service. Note cold hold temperature changes to 41F on 1/1/2019. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed 2% milk in a pitcher not label in the customer display refrigerator for self service. Label pitcher as 2% milk. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed employee with her hair braided and pulled back. A hair restraint is also required such as a hair net, hat or visor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Ensure all single service items and other boxes are off the floor in the dry stroage room. |