|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed a food employee that did not know the employee health policy nor know where it was posted in the facility. CDI-employee shown where the policy is in the facility. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for hand washing at each handsink. -Pf Observed hand washing sink near the backdoor that did not have soap (hand sanitizer was in the dispenser instead of soap). CDI-the sanitizer was replaced with hand soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a handsink in the bar area that did not have paper towels. CDI-paper towels placed at handsink |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed clean dishes that contained food residue. CDI-dishes were placed on the dirty side of the ware washing machine to be rewashed.
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the glass washer at the bar was sanitizing at only 10 ppm. CDI - repaired by contractor before the end of the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled sanitizer that contained hydrogen pyroxide disinfectant. CDI-bottle was labeled with the correct chemical. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pasta salad in the WIC that had been prepped earlier today that was above 42F. The pasta was in a deep container with the lid on. CDI-lids removed on pasta salad to allow food to quickly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that were being stored in a chemical sanitizer that was not at the correct concentration. CDI-sanitizer bucket was changed |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean dishes that were wet stacked on top of one another. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.15 Outside Receptacles - C Observed the outside receptacles with the doors open. CDI-doors were closed. |