|
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 employees not informed about Employee Health today. CDI - EHS distributed decision tree to management and visual learner Employee Health for staff training. -1.5- |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 washing hands and turning off faucet without using barrier on soiled faucet handles. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken store in low boy over raw steak. CDI - PIC moved raw chicken to bottom low boy drawer. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta in pizza low boy cold holding at 45F. VR no later than 06/15/2019 to ensure foods cold holding 41F or below. -1.5- REPEAT |
|
45
|
0
|
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 out of service prep unit in pizza unit. -0-
4-205.10 Ensure equipment is used per manufacturer's instructions. Observed bar prep unit used to store milk and creamer that has a data plate stating "NO POTENTIALLY HAZARDOUS" items. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C Observed no rinsing solution in use in 3-comp setup. Only washing and sanitizing solutions available. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting in bar area where clean glasses are stored. -0- |