|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employee of a few months had not been informed of reporting responsibilities. CDI- employee read Employee Health Policy, signed agreement and was able to recite some details of agreement. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Breakfast station handsink without sign. CDI- supplied sign to PIC Roy Darling. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items holding above 41 F in refrigerator and salad prep unit. CDI all items voluntarily discarded by PIC. Both units to be serviced by maintenance. Visit within ten days to check on holding temperatures of food in units. Refer to temperature chart above. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found pork belly dated 6/3, spinach dated 6/6. Roasted garlic 5/20. CDI- all items voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cut fruit no date. Roast beef deli chub no date. Portioned chicken wings no date mark. CDI- roast beef and chicken voluntarily discarded. Allowed to date fruit with today's date. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloth in solution that measured 0 ppm quat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food spillage under cold drawers at cook line. Some minor residue on non-food contact surfaces of slicer. More frequent cleaning needed. |