|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment:
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed staff with incomplete knowledge of the Employee Health Policy. CDI: reviewed policy with staff, EHP sticker given to PIC, and written policy was emailed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one handsink block by grease collector at back area. CDI: collector was relocated.
6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap observed at back handsink close to ice machine. CDI: soap was provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese sauce in warmer drawer at 110F. CDI: nacho cheese will be cooled down and kept cold after reheated to 135F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical spray bottles stored improperly on counter at front concession stand area and cans of polish stored inside cabinets at drink machine area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor at bar area and back concession stand area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
General comment:
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No chlorine test strips provided to check dish machine at the bar.
VR by 9/9/19 |