|
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 food employees not aware of all of the 5 food borne illnesses and symptoms. CDI- Gave facility employee health poster to hang up and form to go over with employees and have them sign. |
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed food employee use clean bare hands to turn off faucet. CDI- Food employee knew to use a clean barrier when turning off faucet, a new handwash was done. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat Violation- Full Points,1- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed quat sanitizer bucket at 0 ppm. PIC stated bucket was filled 2 hours ago. CDI- Refilled with fresh solution at 200 ppm.
Observed wet wiping cloth stored on counter. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed scoop stored in water at 129F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed spatualas not easily cleanable with material coming up. CDI- Advised facility to replace. |