|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
Repeat:
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed no employee health policy implemented. CDI: gave employee health policies and have all employees review and post on site. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered and covered employee drinks stored improperly at front and back of kitchen area. CDI: drinks were relocated. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink blocked. CDI: items relocated. |
|
22
|
1
|
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 out dated procedure sheet for pizzas held on TPHC. Facility was using old form from previous owner. Observed no times marked for pizzas held on TPHC. CDI: e-mailed copy of procedures to PIC to fill out. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several TCS foods including penne pasta, spaghetti noodles, alfredo sauce, sausages, etc cooling inside walk-in in large quantities and stacked. Pasta was stacked and wrapped tightly. CDI: all items were separated into smaller quantities and spread out on sheet trays. CDI: gave out cooling posters for education. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
General Comment:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only dial thick probe thermometer available for checking TCS foods. CDI: thermometer was provided. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying plates. |
|
45
|
1
|
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 several torn gaskets throughout facility. |