|
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 Observed one employee who was working their first day had not been fully informed on the employee health policy. Employees also could not adequately describe symptoms or illnesses related to foodborne illnesses. No employee health policy related to foodborne illnesses was posted in facility. Ensure all staff working in the kitchen are informed of the employee health policy before they begin working around food. CDI- Symptoms and illnesses related to foodborne illnesses discussed with employees. Employee health policy poster provided to facility today. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI- Paper towels placed at handsink.
6-301.14 Handwashing Signage. Observed no handwash sign at the kitchen handsink. CDI- Handwash sign provided today. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw shell egg with gloves. Employee continued with food preparation wearing the same gloves. Gloves must be removed and hands washed before continuing food preparation after handling raw proteins. CDI- Issue discussed with employee. Employee removed gloves and washed hands. |
|
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 grits hot holding at 118F. CDI- Grits voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed sweet potatoes dated 8/7 - 8/14. Sweet potatoes were dated with 8 days and past the 7 day mark. Quinoa was dated 8/11 - 8/18. Quinoa was dated with 8 days. TCS items that require date marking can be kept for 7 days, with day 1 being the date the item was cooked or the day a commercial package was opened. CDI- Sweet potatoes discarded. Quinoa dated 8/11 - 8/17. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in kitchen and preparing food with no hair restraints. |