|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment could not locate the written procedures for the clean-up of vomiting and diarrheal events. CDI: educated and provided the PIC a template plan to be implemented. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed coffee bag stored inside kitchen handsink. CDI: coffee bag removed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed havarti cheese that was stacked in pan at breakfast buffet recorded at 47 - 50F. CDI: cheese separated into one layer and more ice was added to bath. Observed cream cheese packets in container on ice that was melted recorded at 52F. CDI: more ice was added to ice bath. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed thermometer about 5 - 6 degrees off when placed in ice bath for4 calibration. CDI: another thermometer was provided. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on breakfast buffet unprotected and not wrapped. CDI: buffet was almost over and apples will be taken back to the back, stickers removed, washed, and wrapped for next breakfast. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on back shelf with dry goods and single service items. |