|
2
|
0
|
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 was unable to name the foodborne illness, however was able to name the symtpoms associated with the foodborne illnesses. CDI- Discussed the foodborne illnesses and provided Foodborne illess handout. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the warewashing sink at 100 ppm of Quat. equipment and utensils were not in the sanitizing basin. CDI- Since there were equipment in utensils in the wash basin, the PIC remade the sanitizer and is now at 200 ppm of quat. |
|
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 one milk jug stored on the counter with temperature of 48F. PIC stated they the employees are supposed to place back into the coolers when done. CDI- Milk was placed back into the cooler to get back down to 41F or below. Milk will be used for immediate service. Suggested that facility use TPHC on milk jugs. Milk jugs are often left out on the counter top in between drinks causing the temperature to rise. * |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in sanitizer bucket at front service line below 200 ppm of Quat. CDI- Sanitizer was remade and is now at 200 ppm of quat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups used for oatmeal with the food contact surfaces facing upward. Invert or provide protective packaging/sleeve. -REPEAT- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed prep area next to dishmachine in need of cleaning. |