|
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 PIC had limited knowledge of food borne illnesses and symptoms. Informational signage could not be found in establishment. CDI - PIC was informed of food borne illnesses of concern and their symptoms. Food borne illness signage was left with PIC to post in establishment and review with employees. -1.5 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 box of ready to eat chicken stored on floor of walk in freezer. -0 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish working with exposed food at flip top. CDI - Employee put on gloves. -0.5 points- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic and metal containers stored as clean on shelving with build up and pooled water. Store equipment and utensils in a manner that allows for complete air drying after washing. -REPEAT- -1 point- |