|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and has emailed a copy of the updated employee reporting agreement. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed PIC stated can opener is cleaned once every 3 weeks or so. EHS discussed with PIC that the blade is a food contact surface and must be cleaned and sanitized every 4 hours. CDI: can opener was placed at the dish machine to be washed and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind the ice shield. Clean as frequently as needed.
-1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a canteen of milk on the coffee table in the lobby at 48F. PIC stated it was brought out about 30 minutes ago. CDI: milk was put back into the reach in too cool. Milk was 39F by end of inspection. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed a container of premade omelet in the reach in without a date. PIC stated it was taken out the previous night to thaw. CDI: container was dated during inspection. -1.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of salsa stored on the floor in the dry storage room. CDI: box was placed on shelf 6 inches above the floor. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of foam trays stored on the floor in the dry storage room. CDI: box was moved to the shelf 6 inches above the ground. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no temperature measuring device for high temperature dish machine. VR within 10 days to ensure facility has a temperature measuring device. -0- |